By cooking.nytimes.com

One-Pot Pasta With Ricotta and Lemon

Ingredients

4 servings

kosher salt

1 poundpasta

short, ribbed, like gemelli or penne

1 cupwhole-milk ricotta

1 cupParmesan

freshly grated, or pecorino, plus more for serving

1 tablespoonlemon zest

freshly grated 1

¼ cuplemon juice

black pepper

Red-pepper flakes

for serving

¼ cupbasil leaves

thinly sliced or torn, for serving, optional

Instructions