Lemon Ricotta Pasta
- 12 oz thin spaghetti
- 3/4 cup whole-milk ricotta cheese
- 1 1/2 Tbsp olive oil
- 2 lemons, zested
Bring large saucepan of salted water to a boil. Add spaghetti and cook 6 minutes, until tender but still firm to the bite. Drain pasta, reserving 1/2 cup cooking water.
Stir together ricotta, olive oil and the zest of 1 lemon. Add cooked spaghetti to ricotta mixture. Season with salt and pepper. Add reserved cooking water if needed to thin.
Divide pasta among 4 bowls or plates. Zest remaining lemon on top of pasta. Serve immediately.
CONNECT WITH PLAIN CHICKEN