Lemon Ricotta Spaghetti

Ingredients:

• 12 oz spaghetti
• 1 cup ricotta cheese
• 1 Tbsp olive oil
• ½ cup grated hard cheese of choice, plus more to garnish
• salt & pepper, to taste
• zest of 1 lemon (plus more to garnish)
• ¼ cup pasta water + splash
• For the garnish: chopped parsley, red pepper flakes (optional)

Instructions:

• Bring a large pot of well-salted water to a boil. Cook pasta until it is al dente, following package instructions. Reserve ½ cup of the hot pasta water, then drain the pasta.
• In a saucepan, mix the ricotta, olive oil, grated cheese, salt, black pepper, lemon zest, and ¼ cup pasta water. Warm over medium heat and stir until a creamy sauce forms (about 1 minute).
• Pour the sauce onto the noodles and stir to combine. Add another splash of pasta water to help the sauce coat the noodles.
• Serve with chopped parsley, pepper flakes, cheese and the reserved lemon zest.
• Leftovers last 2 days refrigerated, but the sauce becomes thick when cold. Reheat with a splash of milk and additional kosher salt to revive the flavors.