One-Pot Pasta with Ricotta and Lemon | NYT Cooking



This One-Pot Pasta with Ricotta and Lemon comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. Except it’s way, way better. This no-cook sauce is a 50/50 mix of ricotta and Parmesan, with zest and lemon juice thrown in. So, yes, it’s good. Get the recipe:

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