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One-Pot Pasta with Ricotta and Lemon Recipe (With Video)
  • Kosher salt
  • 1 pound short, ribbed pasta, like gemelli or penne
  • 1 cup whole-milk ricotta (8 ounces)
  • 1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
  • 1 tablespoon freshly grated lemon zest plus ¼ cup lemon juice (from 1 to 2 lemons)
  • Black pepper
  • Red-pepper flakes, for serving
  • ¼ cup thinly sliced or torn basil leaves, for serving (optional)
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