Lemon and Ricotta Spaghetti
Servings: 4
Total Time: 30 minutes
Ingredients
1 pound spaghetti
zest and juice from 1 lemon
1 cup whole milk ricotta cheese
1/4 cup olive oil
1 garlic clove, minced
salt & pepper
3 large basil leaves, thinly sliced
Directions
1. Cook spaghetti according to package directions. Drain the pasta and set aside.
2. In a large bowl mix together the lemon zest, lemon juice, ricotta, olive oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Add the cooked spaghetti to the bowl and toss to coat.
4. Season with salt & pepper to taste then sprinkle the sliced basil leaves on top.
2. In a large bowl mix together the lemon zest, lemon juice, ricotta, olive oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Add the cooked spaghetti to the bowl and toss to coat.
4. Season with salt & pepper to taste then sprinkle the sliced basil leaves on top.
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