One-Pot Pasta with Lemon

Kosher salt

1 lb. short, ribbed pasta (gemelli or penne)

1 c. (8 oz.) whole-milk ricotta 

1 c. (2 oz.) freshly grated Parmesan or pecorino, plus more for serving

1 T. freshly grated lemon zest 

1/4 c. lemon juice (1-2 lemons)

 Black pepper

 Red-pepper flakes, for serving

¼ c. thinly sliced or torn basil leaves, for serving (optional)

Variations:

1 c. frozen peas

or 

1 c. arugula

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. (If using peas, add them during the last minute or so of pasta cooking.) Reserve 1 c. of the cooking water, then drain the pasta.

To the same pot, add the ricotta, Parmesan, lemon zest and juice, 1/2 t. salt and 1/2 t.  pepper. Stir until well combined.

Add 1/2 c. 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. (If using arugula, stir that in now.)

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

Serves 4.

Adapted from cooking.nytimes.com.