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One-Pot Pasta With Ricotta and Lemon

cooking.nytimes.com
  • 15 minutes
  • Serves 4

INGREDIENTS

1 serving

kosher salt

1 lb

short

8 oz

whole-milk ricotta

2 oz

parmesan

1 tbsp

lemon zest

1 serving

bell pepper

1 serving

red-pepper flakes

1/4 cup

torn basil leaves