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This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in That’s it

Ethan Mick

One-Pot Pasta With Ricotta and Lemon Recipe

Kosher salt

short, ribbed pasta, like gemelli or penne

whole-milk ricotta (8 ounces)

freshly grated Parmesan or pecorino (2 ounces), plus more for serving

freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)

Black pepper

Red-pepper flakes, for serving

thinly sliced or torn basil leaves, for serving

577 calories

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.

Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.