15-Minute Ricotta Lemon Pasta Sauce

Ingredients

• 12 oz (340 g) pasta
• 1 cup (250 g) whole-milk ricotta
• 1/2 cup (50 g) finely grated parmesan
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup (120 ml) reserved pasta water, as needed
• Salt and black pepper, to taste

Instructions

1. 1

   Cook the pasta until al dente. Reserve pasta water before draining.

2. 2

   Stir together ricotta, parmesan, lemon zest, lemon juice and black pepper.

3. 3

   Add hot pasta and toss.

4. 4

   Add pasta water gradually until smooth and creamy.

5. 5

   Taste for salt and serve.