Creamy Pasta with Rosemary and Lemon

Preparation

• 1
  Add the pasta to a pot of boiling, salted water and cook according to package directions (usually about 10 minutes, with a ratio of 1 liter of water per 100 g of pasta).
• 2
  While the pasta is cooking, prepare the sauce: In a large, deep pan, heat the ricotta, then add a ladle of pasta water, lemon zest, rosemary, a pinch of salt, and a pinch of pepper. Mix everything well and simmer over low heat for 6–8 minutes.
• 3
  Drain the cooked pasta, add it to the pan with the sauce, and mix everything well. Divide the mixture into three portions, sprinkle with grated Parmesan, and serve.