Lemon Ricotta Pasta

Time = 5 min prep + 10 min cook
Servings = 4
From: NYT Cooking

Ingredients

• 1 lb pasta (cavatappi, fusili, rotini, or similar)
• 1 cup ricotta
• 1 cup grated pamesan cheese
• 1/4 cup lemon juice + 1 Tbsp lemon zest (approx 1 medium lemon)
• salt and pepper, to your taste

Directions

1. In large stock pot, cook pasta according to instructions until al dente. Reserve 1 cup of pasta water. Drain and rinse.

2. In a large bowl, combine ricotta, Parmesan, lemon zest, lemon juice, salt and pepper. Add 1/2 cup reserved pasta water and mix. Add cooked pasta and mix until wel-coated (add 1-2 splashes of water if lemon ricotta mixture is too thick.)

Notes

• Great recipe to use up leftover ricotta from lasagna!