INGREDIENTS
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 c. ricotta
Zest of 1 lemon
kosher salt
Crushed red pepper flakes, for garnish
Fresh basil, torn, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
In a large skillet over low heat, heat oil. Cook garlic until fragrant, 1 minute, then stir in ricotta, 1/2 cup pasta water, and lemon zest. Whisk until creamy, then add spaghetti and toss until fully coated.
Season with salt, garnish with red pepper flakes and basil, and serve.