# Components:
→ Pasta
01 - 12 ounces dried pasta (spaghetti, linguine, or penne)
02 - Salt, for boiling water
→ Ricotta Mixture
03 - 1 cup whole-milk ricotta cheese
04 - Zest of 1 lemon
05 - 2 tablespoons lemon juice
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons extra-virgin olive oil
08 - 1 small garlic clove, finely minced
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon fine sea salt
→ To Finish
11 - 1 cup fresh basil leaves, torn or sliced
12 - Extra Parmesan cheese, for serving
13 - Freshly ground black pepper, to taste
14 - Lemon wedges (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain pasta thoroughly.
02 - In a large bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, olive oil, minced garlic, black pepper, and sea salt. Whisk until smooth and evenly blended.
03 - Add hot, drained pasta to the ricotta mixture. Toss thoroughly to coat noodles evenly, gradually adding reserved pasta water until the sauce reaches a silky consistency that clings to the pasta.
04 - Gently fold in the torn fresh basil leaves, distributing them evenly without bruising.
05 - Plate immediately and garnish with extra Parmesan, a drizzle of olive oil, freshly ground black pepper, and lemon wedges if desired.
