One-Pot Pasta with Ricotta and Lemon | MiNDFOOD
This elegant, bright pasta comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara.
Ingredients
- Kosher salt and black pepper
- 1 pound short, ribbed pasta, such as gemelli or penne
- I cup whole-milk ricotta (8 ounces)
- I cup grated Parmesan or pecorino (4 ounces), plus more for garnish
- 1 tablespoon grated lemon zest
- ¼ cup fresh lemon juice (from I to 2 lemons)
- Red pepper flakes, for serving
- ¼ cup thinly sliced or torn fresh basil leaves, for serving (optional)
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