1 lb bucatini or spaghetti
1 cup ricotta
½ cup extra-virgin olive oil
½ cup pecorino or parmesan, freshly grated
1 lemon, zested and juiced
kosher salt
freshly ground black pepper
1 pinch of red pepper flakes, crushed
freshly sliced basil, for serving
In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.
Add ricotta mixture and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
Serve with basil, more pecorino, and a drizzle of olive oil.
Sugar: 4g
:
Calcium: 291mg
Calories: 823kcal
Carbohydrates: 90g
Cholesterol: 44mg
Fat: 40g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 23g
Polyunsaturated Fat: 4g
Potassium: 366mg
Protein: 26g
Saturated Fat: 11g
Sodium: 210mg
Vitamin A: 331IU
Vitamin C: 14mg
