This is a beautiful tribute to the Amalfi Coast where lemons are the size of your fist, super juicy and tart. I think this is a wonderful summer dish, you can add shrimp or cooked shredded salmon if you would like a protein.
You will need:
12 ounces bucatini or spaghetti
1 cup ricotta cheese
1 tablespoon olive oil
1/2 cup grated Parmesan cheese, plus more to garnish
1/2 tsp salt
Fresh ground black pepper
Zest of 1 lemon (plus reserve some for garnish)
1/4cup pasta water
For the garnish: chopped parsley, red pepper flakes (optional)
Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente. Reserve 1/2 cup of the hot pasta water, then drain the pasta.
In a saucepan, mix the ricotta, olive oil, Parmesan cheese, kosher salt, black pepper, lemon zest, and 1/ cup pasta water. Warm over medium heat and stir until a creamy sauce forms, about 1 minute.
Add pasta in to sauce, then add another splash of pasta water to help the sauce coat the noodles. Stir until well coated, then top with chopped parsley, additional grated Parmesan cheese and the reserved lemon zest.
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