Ricotta lemon pasta

A perfect dish for transitioning from winter to spring—light, yet filling. Add a light protein if you wish (my favorite is always smoked fish).

Ingredients:

• 12 oz pasta of your choice (such as spaghetti, fettuccine, or penne)

• 1 cup ricotta cheese

• Zest and juice of 1 lemon

• 1/4 cup olive oil

• 2 cloves garlic, minced

• Salt and freshly ground black pepper, to taste

• 1/4 cup grated Parmesan cheese

• 1/4 cup fresh basil leaves, chopped

• Optional: 1/4 teaspoon red pepper flakes 

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, and minced garlic. Mix until smooth and creamy. Season with salt and pepper to taste.

Add the cooked pasta to the bowl with the ricotta mixture. (Add your protein here, if you want.) Toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Stir in the grated Parmesan cheese and chopped basil leaves. If you like a bit of heat, add the red pepper flakes. Taste and adjust seasoning if necessary.

Divide the pasta among serving plates and garnish with additional lemon zest, Parmesan cheese, and basil if desired. Serve immediately.