Lemon Ricotta Pasta

A light, silky pasta with creamy ricotta and bright lemon — elegant enough for guests, easy enough for Tuesday night.

Ingredients

• •200g pasta (rigatoni or penne)
• •1/2 cup ricotta cheese
• •Zest and juice of 1 lemon
• •1 tablespoon olive oil
• •1 clove garlic, minced
• •30g Parmesan, grated
• •Salt and pepper to taste
• •Fresh basil to serve

Instructions

1. 1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
2. 2. In a large bowl, mix ricotta, lemon zest, lemon juice, Parmesan, and olive oil until smooth.
3. 3. In a small pan, briefly warm garlic in olive oil for 30 seconds, then stir into the ricotta mixture.
4. 4. Add hot drained pasta to the ricotta bowl and toss, adding pasta water tablespoon by tablespoon to create a creamy, coating sauce.
5. 5. Season with salt and pepper. Serve with fresh basil and extra Parmesan.