Lemon Ricotta Pasta

Lemon Ricotta Pasta  

Lemon Ricotta Pasta - Delish.com

This is the perfect spring dish. It's fresh and light, and it instantly had us in love. If you can't find bucatini, use any long pasta like spaghetti or linguine! 

Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 25 mins



1 lb. bucatini or spaghetti 
1 1/2 c. extra-virgin olive oil
1 c. ricotta

                                                                        1/2 c freshly grated pecorino or Parmesan

                                                                                Zest and juice from 1 lemon

                                                                                                Kosher salt

                                                                                    Freshly ground black pepper

                                                                                 Pinch of crushed red pepper flakes

                                                                                    Freshly sliced basil, for serving

  1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot. 
  2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick. 
  3. Serve with basil, more pecorino, and a drizzle of olive oil.