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One Pot Pasta with Ricotta and Lemon
Ingredients
  • 1 lb pasta (Casarecce, Gemelli or Cavatappi shapes are best)
  • ¾ cup frozen peas
  • ½ to ¾ cup reserved pasta water
  • 2 tablespoons extra virgin olive oil
  • 1 cup whole milk ricotta cheese
  • ½ cup parmesan or percorino romano cheese
  • juice of one lemon
  • zest of one lemon
  • ½ teaspoon garlic powder
  • salt and pepper to taste
Steps
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