Lemon Basil Ricotta Pasta

Instructions

1. 1

   Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

   8 min

2. 2

   While pasta cooks, zest the lemon and then juice it. Finely chop the basil and mince the garlic.

3. 3

   In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, chopped basil, minced garlic, grated parmesan cheese, red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Mix well.

4. 4

   Add the drained, hot spaghetti to the bowl with the ricotta mixture. Toss to combine.

5. 5

   Gradually add reserved pasta water, a tablespoon at a time, tossing until the sauce reaches your desired creamy consistency.

6. 6

   Stir in 2 tbsp olive oil, taste, and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper if needed.

7. 7

   Serve immediately, garnished with extra basil and parmesan cheese if desired.

8. 8

   Heat remaining 1 tbsp olive oil in a small skillet over medium heat.

9. 9

   Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant.

10. 10

    Drizzle the infused oil over the pasta just before serving.

Perfect With