MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: One-Pot Pasta With Ricotta & Lemon
Categories: Pasta, Cheese, Citrus, Herbs, Chilies
     Yield: 4 Servings

          Salt
     1 lb Short, ribbed pasta; gemelli
          - or penne
     1 c  Whole-milk ricotta
     1 c  Parmesan or pecorino;
          - fresh grated, + more for
          - serving
     1 tb Lemon zest; fresh grated
   1/4 c  Lemon juice
          Black pepper
          Red-pepper flakes; for
          - serving
   1/4 c  Basil leaves; thin sliced
          - or torn; for serving

 Bring a large pot of salted water to a boil. Add the pasta and cook
 according to package instructions until al dente. Reserve 1 cup
 pasta cooking water, then drain the pasta.

 In the same pot, make the sauce: Add the ricotta, Parmesan, lemon
 zest and juice, 1/2 ts salt and 1/2 ts pepper and stir until well
 combined.

 Add 1/2 cup pasta water to the sauce and stir until smooth. Add the
 pasta and continue to stir vigorously until the noodles are well
 coated. Add more pasta water as needed for a smooth sauce.

 Divide the pasta among bowls and top with some of the sauce that's
 pooled at the bottom of the pot. Garnish with grated Parmesan,
 black pepper, red-pepper flakes, and basil, if using.

 Recipe by Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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