Kitchen Notes No. 7

Lemon Ricotta Pasta

A lighter pasta, built for warmer evenings. Ricotta melts into the heat of the noodles, lemon lifts everything, and Parmesan finishes it without weight. It’s simple, but deliberate — the kind of dish that doesn’t need much else.

Ingredients

8 oz pasta

3/4 cup ricotta

1/2 cup Parmesan

Zest of 1 lemon

1–2 tbsp lemon juice

2 tbsp olive oil

Kosher salt

Black pepper

Reserved pasta water

Method

Cook pasta until al dente. Reserve pasta water.

Mix ricotta, olive oil, lemon zest, lemon juice, Parmesan. Add hot pasta and toss.

Add pasta water gradually until silky. Finish with Parmesan and pepper.