Bright, zesty, and incredibly fast. This pasta dish uses the residual heat of the cooked pasta to melt the ricotta into a creamy, no-cook sauce directly in the pot.
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9 items
Combine pasta, water, olive oil, peeled whole garlic cloves, and 1 tsp salt in a large pot or deep skillet.
Bring to a boil. Cook for 9-11 minutes, stirring occasionally, until pasta is al dente and most water has evaporated (leaving about 1/2 cup starchy liquid).
Remove garlic cloves (mash them into the pasta if you like mild garlic flavor, or discard).
Turn off heat. Immediately stir in the ricotta cheese, grated parmesan cheese, lemon , and lemon juice. The residual heat creates the sauce.
the fresh basil (and spinach if using) and season generously with black pepper. Serve immediately.
