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.

INGREDIIENTS

8 ounces pasta

3/4 cup ricotta

1/2 cup Parmesan

Zest of 1 lemon

1–2 tablespoons lemon juice, based on preference

2 tablespoons olive oil

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. salt and pepper to your liking.