/ Main Dishes
Spaghetti with Lemon & Ricotta
extra virgin olive oil
1Heat a large pan of salted water to boiling. Add pasta, cook 6 minutes or until tender, but still firm to the bite (stirring occasionally). Drain, reserving 1/2 cup cooking water.
2Meanwhile, in a large bowl, mix ricotta, oil and 1/2 tsp. freshly ground black pepper. Finely zest 1 lemon; stir into ricotta. Season with kosher salt.
3Add pasta to ricotta mixture; stir well, adding reserved cooking water if needed. Season to taste.
4Divide the pasta among 4 plates. Finely zest remaining lemon over pasta; serve immediately.
About Spaghetti with Lemon & Ricotta