This no cook lemon & ricotta pasta sauce is a creamy, zesty dream — perfect for summer or busy weeknights.

Scale

1 cup full-fat ricotta cheese

Zest of 1 lemon

Juice of 1 lemon

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/4 cup reserved pasta water

8 oz pasta (fusilli or farfalle)

Fresh basil or arugula for garnish`

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In a bowl, whisk together ricotta, lemon zest, lemon juice, salt, pepper, and olive oil.

Boil pasta until al dente; reserve 1/4 cup pasta water.

Drain pasta and return it to the pot.

Add ricotta mixture and reserved pasta water to the pasta; toss until well coated.

Serve immediately with fresh basil or arugula on top.

Use whole milk ricotta for best creaminess. Add sautéed garlic, chili flakes, or sun-dried tomatoes for flavor variations.