Easy Lemon Ricotta Pasta
Y’all, this is SERIOUSLY easy and so good. It’s great any time of year for lunch or dinner, and is an easy recipe to riff on.
1 pound dry pasta (I used linguine)
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tablespoon lemon zest, plus more to taste
2 tablespoons lemon juice
Fresh cracked black pepper
1 bunch fresh chives, chopped
1. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 10 minutes (check the package instructions for exact timing). Reserve 3 cups of the pasta cooking water, then drain the pasta and set aside.
2. In a large bowl, mix together the ricotta, Parmesan, lemon zest, and lemon juice. Add 2 cups of the reserved pasta cooking water and mix to thoroughly combine (reserve the remaining pasta cooking water for the next step).
3. Transfer the drained pasta and sauce to a large skillet, stir to combine, and place over medium heat. Gradually add more pasta cooking water, ¼ cup at a time, until everything is combined and creamy (you may not use all of the water). Taste and season with salt and pepper.
4. Garnish with the chopped chives and serve!