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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa090)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1020290-one-pot-pasta-with-ricotta-and-lemon","crawl_time":1774183584,"first_indexed_time":1560567708,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1020290-one-pot-pasta-with-ricotta-and-lemon s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"One-Pot Pasta With Ricotta and Lemon Recipe (with Video)","meta_descriptions":["This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in That’s it"],"attrs_boilerpipe_text":"Yield:\n4 servings\nKosher salt\n1\npound short, ribbed pasta, like gemelli or penne\n1\ncup whole-milk ricotta (8 ounces)\n1\ncup freshly grated Parmesan or pecorino (2 ounces), plus more for serving\n1\ntablespoon freshly grated lemon zest plus ¼ cup lemon juice (from 1 to 2 lemons)\nBlack pepper\nRed-pepper flakes, for serving\n¼\ncup thinly sliced or torn basil leaves, for serving (optional)\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (4 servings)\n565 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 24 grams protein; 443 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nMake the recipe with us\nStep 1\nBring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.\nStep 2\nIn the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.\nStep 3\nAdd ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.\nStep 4\nDivide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n4 out of 5\n18,853 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nMade this tonight for the second time, and made several important upgrades. Most important, I used my mini Cuisinart blender to whip the artisanal whole milk ricotta and Parmesan into a delicious, creamy spread, before tossing it in the pan with spinach, lemon zest, a bit of lemon juice and hot pepper flakes, along with about 1 cup of pasta water. The result was a wonderful, rich sauce -- unlike the first time I did it, when I didn't use the blender and the \"sauce\" was mostly lumps of ricotta.\nI made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavour.\nI made this recipie as written, and had none of the texture \/ \"curdled\" problems reported by some.  It was smooth and rich.  I forwarded it to a friend, who made it \"exactly\", and did not like it after saying much of what others said:  \"bland\", \"curdled\", \"no taste\"....I discovered that she inadvertently used low-fat riccotta instead of the full fat version called for.  Do use the correct kind.  I made again using goat milk riccotta - even more savory!\nwow this was terrible! I did use part skim ricotta but followed the rest of the recipe pretty exactly. it just kind of curled up! do not recommend\nAdding to previous: if you add greens that need cooking, I suggest cooking them in a separate pan. Throwing them in with the pasta for the last couple minutes was a mess. Added bonus, you can sauté garlic or shallots with the veg, to boost this otherwise bland dish.\nQuite bland, even with red pepper flakes! I grated a good dose of nutmeg and added it in the last stirring. That fixed it. I recommend adding greens because this is a very white, unattractive sauce, by itself. I added frozen, chopped spinach, per directions. I rinsed it in a sieve first to melt it a bit. Okay recipe, but needs some tweaking, imo.\nPrivate comments are only visible to you.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking Newsletter](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1640510-sam-siftons-suggestions)\n  - [Five Weeknight 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[Birthdays](https:\/\/cooking.nytimes.com\/tag\/birthday)\n- [Brunch](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44345642-brunch-recipes)\n- [Date Night](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44281363-date-night-recipes)\n- [Parties](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Picnics](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2975650-our-best-summer-picnic-recipes)\n\nAbout\n\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [The New York Times Food Section](https:\/\/www.nytimes.com\/section\/food)\n\n# One-Pot Pasta With Ricotta and Lemon\n## By [Ali Slagle](https:\/\/cooking.nytimes.com\/author\/ali-slagle)\nUpdated March 12, 2024\n\n![One-Pot Pasta With Ricotta and Lemon](https:\/\/static01.nyt.com\/images\/2020\/12\/20\/autossell\/OnePot-Pasta-textless\/OnePot-Pasta-textless-jumbo.jpg)\n\nWatch\n\nJenny Huang for The New York Times. Food Stylist: Barrett Washburne.\n\nTotal Time\n\n15 minutes\n\nRating\n\n4\n\n(18,853)\n\nComments\n\n[Read 1,165 comments](https:\/\/cooking.nytimes.com\/recipes\/1020290-one-pot-pasta-with-ricotta-and-lemon#notes_section)\n\nThis elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n## Preparation\n![Replay](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMTM1IiBoZWlnaHQ9IjQ0IiB2aWV3Qm94PSIwIDAgMTM1IDQ0IiBmaWxsPSJub25lIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPgo8cmVjdCB4PSIwLjUiIHk9IjAuNSIgd2lkdGg9IjEzNCIgaGVpZ2h0PSI0MyIgcng9IjIuNSIgZmlsbD0iIzEyMTIxMiIgZmlsbC1vcGFjaXR5PSIwLjYiLz4KPHJlY3QgeD0iMC41IiB5PSIwLjUiIHdpZHRoPSIxMzQiIGhlaWdodD0iNDMiIHJ4PSIyLjUiIHN0cm9rZT0iI0Y4RjhGOCIvPgo8cGF0aCBkPSJNMzkuNTgxNCAyMS4zNjRMNDEuODA1NCAyNi41SDM5LjU2NTRMMzcuNTY1NCAyMS43NDhIMzUuMzI1NFYyNi41SDMzLjI2MTRWMTUuM0gzNy40MjE0QzM4LjY2OTQgMTUuMyAzOS42Mjk0IDE1LjQ5MiA0MC4zNDk0IDE1Ljk0QzQxLjI0NTQgMTYuNTE2IDQxLjY0NTQgMTcuMzggNDEuNjQ1NCAxOC40NjhDNDEuNjQ1NCAxOS42MiA0MS4xMTc0IDIwLjgyIDM5LjU4MTQgMjEuMzY0Wk0zOS40ODU0IDE4LjUxNkMzOS40ODU0IDE3LjM2NCAzOC41NzM0IDE2Ljg4NCAzNy4yNzc0IDE2Ljg4NEgzNS4zMjU0VjIwLjE2NEgzNy4zNTc0QzM4LjcwMTQgMjAuMTY0IDM5LjQ4NTQgMTkuNjUyIDM5LjQ4NTQgMTguNTE2Wk01MC4xODQ5IDIyLjU4VjIyLjc1Nkg0NC42NDg5QzQ0LjY0ODkgMjQuMzg4IDQ1LjU3NjkgMjUuMzE2IDQ2Ljc5MjkgMjUuMzE2QzQ3LjkyODkgMjUuMzE2IDQ4LjU4NDkgMjQuNTY0IDQ4Ljg4ODkgMjQuMDA0TDUwLjE2ODkgMjQuNjc2QzQ5LjYyNDkgMjUuNTU2IDQ4LjYxNjkgMjYuNjkyIDQ2LjYzMjkgMjYuNjkyQzQ0LjIxNjkgMjYuNjkyIDQyLjc3NjkgMjQuOTQ4IDQyLjc3NjkgMjIuNTk2QzQyLjc3NjkgMjAuMjQ0IDQ0LjE2ODkgMTguMTk2IDQ2LjU2ODkgMTguMTk2QzQ3Ljg4MDkgMTguMTk2IDQ4Ljg4ODkgMTguNzU2IDQ5LjUyODkgMTkuODEyQzQ5Ljk5MjkgMjAuNTggNTAuMTg0OSAyMS41MDggNTAuMTg0OSAyMi41OFpNNDQuNjk2OSAyMS41ODhINDguMzI4OUM0OC4zMjg5IDIwLjQyIDQ3LjgxNjkgMTkuNTA4IDQ2LjYzMjkgMTkuNTA4QzQ1LjIyNDkgMTkuNTA4IDQ0LjY5NjkgMjAuNzA4IDQ0LjY5NjkgMjEuNTg4Wk01OC43NTM4IDIyLjQ1MkM1OC43NTM4IDI1LjQyOCA1Ny4yNDk4IDI2LjY3NiA1NS42MzM4IDI2LjY3NkM1NC44NDk4IDI2LjY3NiA1NC4wNDk4IDI2LjMwOCA1My40MjU4IDI1LjY2OFYyOS4xNTZINTEuNTY5OFYxOC4zNTZINTMuMzkzOFYxOS4zNDhDNTQuMDY1OCAxOC41OTYgNTQuODQ5OCAxOC4yMTIgNTUuNzkzOCAxOC4yMTJDNTcuNzYxOCAxOC4yMTIgNTguNzUzOCAyMC4wMzYgNTguNzUzOCAyMi40NTJaTTU2LjgxNzggMjIuNDg0QzU2LjgxNzggMjAuNDA0IDU2LjIwOTggMTkuNTg4IDU1LjA3MzggMTkuNTg4QzU0LjQ0OTggMTkuNTg4IDUzLjkyMTggMTkuOTQgNTMuNDI1OCAyMC40MDRWMjQuNTk2QzUzLjg3MzggMjQuOTMyIDU0LjQzMzggMjUuMyA1NS4wODk4IDI1LjNDNTYuMzUzOCAyNS4zIDU2LjgxNzggMjQuMSA1Ni44MTc4IDIyLjQ4NFpNNjIuMTQ1NiAxNS4zVjI2LjVINjAuMjg5NlYxNS4zSDYyLjE0NTZaTTcwLjczOTEgMjYuNDM2VjI2LjVINjguODgzMUM2OC44NTExIDI2LjMwOCA2OC43NTUxIDI1Ljk4OCA2OC43MzkxIDI1LjU4OEM2OC4xNDcxIDI2LjEgNjcuMTU1MSAyNi42NiA2Ni4yMjcxIDI2LjY2QzY0LjkxNTEgMjYuNjYgNjMuNjE5MSAyNS45NzIgNjMuNjE5MSAyNC40MDRDNjMuNjE5MSAyMi43MjQgNjUuMTM5MSAyMS41MjQgNjguNjkxMSAyMS4zMzJWMjAuNzcyQzY4LjY5MTEgMjAuMDUyIDY4LjI5MTEgMTkuNTA4IDY3LjEyMzEgMTkuNTA4QzY1Ljk3MTEgMTkuNTA4IDY1LjczMTEgMjAuMzg4IDY1LjYxOTEgMjAuODUyTDYzLjk3MTEgMjAuNUM2NC4yOTExIDE5LjA3NiA2NS4zMTUxIDE4LjIxMiA2Ny4yOTkxIDE4LjIxMkM2OC42NTkxIDE4LjIxMiA2OS4zNzkxIDE4LjUgNzAuMDAzMSAxOS4xNzJDNzAuNDM1MSAxOS42MzYgNzAuNDgzMSAyMC4yNiA3MC40ODMxIDIwLjkzMlYyNC44MDRDNzAuNDgzMSAyNS43MzIgNzAuNjQzMSAyNi4xMzIgNzAuNzM5MSAyNi40MzZaTTY4LjY5MTEgMjQuNTk2VjIyLjQwNEM2Ni42NDMxIDIyLjY0NCA2NS41MDcxIDIzLjE3MiA2NS41MDcxIDI0LjE5NkM2NS41MDcxIDI0LjcyNCA2NS43MzExIDI1LjMzMiA2Ni44MzUxIDI1LjMzMkM2Ny40OTExIDI1LjMzMiA2OC4xMTUxIDI1LjA3NiA2OC42OTExIDI0LjU5NlpNNzcuMzc0MyAxOC4zNTZINzguODk0M0w3NS44MzgzIDI2Ljg2OEM3NS4yMTQzIDI4LjU5NiA3NC4zODIzIDI5LjE1NiA3Mi45MjYzIDI5LjE1NkM3Mi41OTAzIDI5LjE1NiA3Mi4xNzQzIDI5LjEyNCA3MS44NzAzIDI5LjA3NlYyNy41ODhDNzIuMTI2MyAyNy42MiA3Mi42MzgzIDI3LjY2OCA3Mi44NjIzIDI3LjY2OEM3My43OTAzIDI3LjY2OCA3NC4yNzAzIDI3LjM0OCA3NC4zOTgzIDI2LjU4Qzc0LjM5ODMgMjYuNDg0IDc0LjE0MjMgMjUuNyA3NC4wNzgzIDI1LjUwOEw3MS40MDYyIDE4LjM1Nkg3My4zNzQzTDc1LjM5MDMgMjQuMjI4TDc3LjM3NDMgMTguMzU2WiIgZmlsbD0iI0Y4RjhGOCIvPgo8cGF0aCBkPSJNOTEuNDcyNCAxOC40NjlMOTEuMjM2NyAxOC43MDQ3TDkxLjAwMSAxOC40NjlMOTAuMDAzMyAxNy40NzE0VjIxSDkzLjUzMTlMOTEuOTU0MyAxOS40MjI0TDkxLjcxOTcgMTkuMTg3OEw5MS45NTMyIDE4Ljk1MjFDOTIuNzMxIDE4LjE2NyA5My44MDExIDE3LjY2NjcgOTUuMDAzMyAxNy42NjY3Qzk3LjM5NDEgMTcuNjY2NyA5OS4zMzY3IDE5LjYwOTIgOTkuMzM2NyAyMkM5OS4zMzY3IDI0LjM5MDggOTcuMzk0MSAyNi4zMzMzIDk1LjAwMzMgMjYuMzMzM0M5My4yMDE4IDI2LjMzMzMgOTEuNjU4MiAyNS4yMzIgOTEuMDA3NiAyMy42NjY3SDkwLjI5OThDOTAuOTg1OCAyNS42MDk1IDkyLjgyNjIgMjcgOTUuMDAzMyAyN0M5Ny43NjU0IDI3IDk5Ljk5NjcgMjQuNzYzMSA5OS45OTY3IDIyQzk5Ljk5NjcgMTkuMjM2OSA5Ny43NjU0IDE3IDk1LjAwMzMgMTdDOTMuNjIyOSAxNyA5Mi4zNzk4IDE3LjU2MTYgOTEuNDcyNCAxOC40NjlaIiBmaWxsPSIjRjhGOEY4IiBzdHJva2U9IiNGOEY4RjgiIHN0cm9rZS13aWR0aD0iMC42NjY2NjciLz4KPC9zdmc+Cg==)\n\nMake the recipe with us\n\nWatch\n\n1. Step 1\n   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.\n2. Step 2\n   In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.\n3. Step 3\n   Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.\n4. Step 4\n   Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Ricotta Pasta Bake Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/1024670-ricotta-pasta-bake)\n- [![]()Creamy Pasta With Ricotta and Herbs Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1023245-creamy-pasta-with-ricotta-and-herbs)\n- [![]()One-Pot White Wine Pasta Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/770670402-one-pot-white-wine-pasta)\n- [![]()Pasta With Fresh Tomato Sauce and Ricotta David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1017651-pasta-with-fresh-tomato-sauce-and-ricotta)\n- [![]()Spaghetti al Limone The New York Times](https:\/\/cooking.nytimes.com\/recipes\/1018692-spaghetti-al-limone)\n- [![]()Pasta With Garlicky Anchovies and Broccoli Rabe Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1020842-pasta-with-garlicky-anchovies-and-broccoli-rabe)\n- [![]()Penne with Ricotta and Peas Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/7215-penne-with-ricotta-and-peas)\n- [![]()Pasta With Fresh Tomatoes and Goat Cheese Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/1023393-pasta-with-fresh-tomatoes-and-goat-cheese)\n- [![]()Elaine’s Fettuccine Alfredo Alex Witchel](https:\/\/cooking.nytimes.com\/recipes\/9025-elaines-fettuccine-alfredo)\n- [![]()Pasta With Lemon, Herbs and Ricotta Salata Amanda Hesser](https:\/\/cooking.nytimes.com\/recipes\/7553-pasta-with-lemon-herbs-and-ricotta-salata)\n- [![]()Million Dollar Spaghetti Melissa Knific](https:\/\/cooking.nytimes.com\/recipes\/1025768-million-dollar-spaghetti)\n- [![]()Summer Pasta With Zucchini, Ricotta and Basil David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1017463-summer-pasta-with-zucchini-ricotta-and-basil)\n- [![]()Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper David Tanis](https:\/\/cooking.nytimes.com\/recipes\/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper)\n- [![]()Red Wine Spaghetti With Pancetta David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1019973-red-wine-spaghetti-with-pancetta)\n- [![]()Stuffed Shells Filled With Spinach and Ricotta Martha Rose Shulman](https:\/\/cooking.nytimes.com\/recipes\/1013942-stuffed-shells-filled-with-spinach-and-ricotta)\n- [![]()Pasta With Tomatoes, Greens and Ricotta Martha Rose Shulman](https:\/\/cooking.nytimes.com\/recipes\/1017727-pasta-with-tomatoes-greens-and-ricotta)\n- [![]()Pasta Alla Gricia Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/1017305-pasta-alla-gricia)\n- [![]()Baked Ziti Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1018954-baked-ziti)\n- [![]()Pasta in Rundown Sauce Yewande Komolafe](https:\/\/cooking.nytimes.com\/recipes\/765313321-pasta-in-rundown-sauce)\n- [![]()Blond Puttanesca (Linguine With Tuna, Arugula and Capers) Colu Henry](https:\/\/cooking.nytimes.com\/recipes\/1019399-blond-puttanesca-linguine-with-tuna-arugula-and-capers)\n\n## Ratings\n4 out of 5\n\n18,853 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (1165)\n- Most Helpful (183)\n- Private\n\nElena\n\n6 years ago\n\nMade this tonight for the second time, and made several important upgrades. Most important, I used my mini Cuisinart blender to whip the artisanal whole milk ricotta and Parmesan into a delicious, creamy spread, before tossing it in the pan with spinach, lemon zest, a bit of lemon juice and hot pepper flakes, along with about 1 cup of pasta water. The result was a wonderful, rich sauce -- unlike the first time I did it, when I didn't use the blender and the \"sauce\" was mostly lumps of ricotta.\n\nIs this helpful?\n\n1638\n\nVanessa\n\n6 years ago\n\nI made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavour.\n\nIs this helpful?\n\n957\n\nJanet H.\n\n6 years ago\n\nI made this recipie as written, and had none of the texture \/ \"curdled\" problems reported by some. It was smooth and rich. I forwarded it to a friend, who made it \"exactly\", and did not like it after saying much of what others said: \"bland\", \"curdled\", \"no taste\"....I discovered that she inadvertently used low-fat riccotta instead of the full fat version called for. Do use the correct kind. I made again using goat milk riccotta - even more savory\\!\n\nIs this helpful?\n\n627\n\ngina\n\n4 days ago\n\nwow this was terrible! I did use part skim ricotta but followed the rest of the recipe pretty exactly. it just kind of curled up! do not recommend\n\nIs this helpful?\n\nPeaches\n\n2 weeks ago\n\nAdding to previous: if you add greens that need cooking, I suggest cooking them in a separate pan. Throwing them in with the pasta for the last couple minutes was a mess. Added bonus, you can sauté garlic or shallots with the veg, to boost this otherwise bland dish.\n\nIs this helpful?\n\nPeaches\n\n3 weeks ago\n\nQuite bland, even with red pepper flakes! I grated a good dose of nutmeg and added it in the last stirring. That fixed it. I recommend adding greens because this is a very white, unattractive sauce, by itself. I added frozen, chopped spinach, per directions. I rinsed it in a sieve first to melt it a bit. Okay recipe, but needs some tweaking, imo.\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Italian](https:\/\/cooking.nytimes.com\/tag\/italian)\n- [One Pot](https:\/\/cooking.nytimes.com\/tag\/one%20pot)\n- [Pastas](https:\/\/cooking.nytimes.com\/tag\/pastas)\n- [Kid-Friendly](https:\/\/cooking.nytimes.com\/tag\/kid-friendly)\n- [Lemon](https:\/\/cooking.nytimes.com\/tag\/lemon)\n- [Parmesan](https:\/\/cooking.nytimes.com\/tag\/parmesan)\n- [Penne](https:\/\/cooking.nytimes.com\/tag\/penne)\n- [Ricotta](https:\/\/cooking.nytimes.com\/tag\/ricotta)\n- [Dinner](https:\/\/cooking.nytimes.com\/tag\/dinner)\n- [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes)\n- [Lunch](https:\/\/cooking.nytimes.com\/tag\/lunch)\n- [Quick](https:\/\/cooking.nytimes.com\/tag\/quick)\n- [Weeknight](https:\/\/cooking.nytimes.com\/tag\/weeknight)\n- [Main Course](https:\/\/cooking.nytimes.com\/tag\/main%20course)\n- 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[Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:4 servings\n\n- Kosher salt\n- 1pound short, ribbed pasta, like gemelli or penne\n- 1cup whole-milk ricotta (8 ounces)\n- 1cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving\n- 1tablespoon freshly grated lemon zest plus ¼ cup lemon juice (from 1 to 2 lemons)\n- Black pepper\n- Red-pepper flakes, for serving\n- ¼cup thinly sliced or torn basil leaves, for serving (optional)\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (4 servings)\n565 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 24 grams protein; 443 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\nMake the recipe with us\n\n1. Step 1\n   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.\n2. Step 2\n   In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.\n3. Step 3\n   Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.\n4. Step 4\n   Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n4 out of 5\n\n18,853 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nMade this tonight for the second time, and made several important upgrades. Most important, I used my mini Cuisinart blender to whip the artisanal whole milk ricotta and Parmesan into a delicious, creamy spread, before tossing it in the pan with spinach, lemon zest, a bit of lemon juice and hot pepper flakes, along with about 1 cup of pasta water. The result was a wonderful, rich sauce -- unlike the first time I did it, when I didn't use the blender and the \"sauce\" was mostly lumps of ricotta.\n\nI made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavour.\n\nI made this recipie as written, and had none of the texture \/ \"curdled\" problems reported by some. It was smooth and rich. I forwarded it to a friend, who made it \"exactly\", and did not like it after saying much of what others said: \"bland\", \"curdled\", \"no taste\"....I discovered that she inadvertently used low-fat riccotta instead of the full fat version called for. Do use the correct kind. I made again using goat milk riccotta - even more savory\\!\n\nwow this was terrible! I did use part skim ricotta but followed the rest of the recipe pretty exactly. it just kind of curled up! do not recommend\n\nAdding to previous: if you add greens that need cooking, I suggest cooking them in a separate pan. Throwing them in with the pasta for the last couple minutes was a mess. Added bonus, you can sauté garlic or shallots with the veg, to boost this otherwise bland dish.\n\nQuite bland, even with red pepper flakes! I grated a good dose of nutmeg and added it in the last stirring. That fixed it. I recommend adding greens because this is a very white, unattractive sauce, by itself. I added frozen, chopped spinach, per directions. I rinsed it in a sieve first to melt it a bit. Okay recipe, but needs some tweaking, imo.\n\nPrivate comments are only visible to you.","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon
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Meta Title	One-Pot Pasta With Ricotta and Lemon Recipe (with Video)
Meta Description	This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in That’s it
Meta Canonical	null
Boilerpipe Text	Yield: 4 servings 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) Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (4 servings) 565 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 24 grams protein; 443 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us Step 1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta. Step 2 In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined. Step 3 Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce. Step 4 Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 18,853 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. Made this tonight for the second time, and made several important upgrades. Most important, I used my mini Cuisinart blender to whip the artisanal whole milk ricotta and Parmesan into a delicious, creamy spread, before tossing it in the pan with spinach, lemon zest, a bit of lemon juice and hot pepper flakes, along with about 1 cup of pasta water. The result was a wonderful, rich sauce -- unlike the first time I did it, when I didn't use the blender and the "sauce" was mostly lumps of ricotta. I made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavour. I made this recipie as written, and had none of the texture / "curdled" problems reported by some. It was smooth and rich. I forwarded it to a friend, who made it "exactly", and did not like it after saying much of what others said: "bland", "curdled", "no taste"....I discovered that she inadvertently used low-fat riccotta instead of the full fat version called for. Do use the correct kind. I made again using goat milk riccotta - even more savory! wow this was terrible! I did use part skim ricotta but followed the rest of the recipe pretty exactly. it just kind of curled up! do not recommend Adding to previous: if you add greens that need cooking, I suggest cooking them in a separate pan. Throwing them in with the pasta for the last couple minutes was a mess. Added bonus, you can sauté garlic or shallots with the veg, to boost this otherwise bland dish. Quite bland, even with red pepper flakes! I grated a good dose of nutmeg and added it in the last stirring. That fixed it. I recommend adding greens because this is a very white, unattractive sauce, by itself. I added frozen, chopped spinach, per directions. I rinsed it in a sieve first to melt it a bit. Okay recipe, but needs some tweaking, imo. Private comments are only visible to you.
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Food Stylist: Barrett Washburne. Total Time 15 minutes Rating 4 (18,853) Comments [Read 1,165 comments](https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon#notes_section) This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it. Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. [Learn more.](https://help.nytimes.com/hc/en-us/articles/360060848652) [Subscribe](https://www.nytimes.com/subscription/cooking.html) Log In - ## Share this recipe - Copy link - [Email](mailto:?subject=NYT%20Cooking%3A%20One-Pot%20Pasta%20With%20Ricotta%20and%20Lemon&body=Check%20out%20this%20recipe%20from%20New%20York%20Times%20Cooking.%0A%0AOne-Pot%20Pasta%20With%20Ricotta%20and%20Lemon%0A%0AThis%20elegant%2C%20bright%20pasta%20dish%20comes%20together%20in%20about%20the%20same%20amount%20of%20time%20it%20takes%20to%20boil%20noodles%20and%20heat%20up%20a%20jar%20of%20store-bought%20marinara.%20The%20no-cook%20sauce%20is%20a%2050-50%20mix%20of%20ricotta%20and%20Parmesan%2C%20with%20the%20zest%20and%20juice%20of%20one%20lemon%20thrown%20in.%20That%E2%80%99s%20it.%20To%20make%20it%20more%20filling%2C%20add%20peas%2C%20asparagus%20or%20spinach%20in%20the%20last%20few%20minutes%20of%20the%20pasta%20boiling%2C%20or%20stir%20in%20fresh%20arugula%20or%20watercress%20with%20the%20sauce%20in%20Step%203.%20It%E2%80%99s%20a%20weeknight%20and%20for-company%20keeper%20any%20way%20you%20stir%20it.%0A%0Ahttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020290-one-pot-pasta-with-ricotta-and-lemon%3Fsmid%3Dem-share) - [Pinterest](https://www.pinterest.com/pin/create/button?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020290-one-pot-pasta-with-ricotta-and-lemon%3Fsmid%3Dpin-share&description=NYT+Cooking%3A+This+elegant%2C+bright+pasta+dish+comes+together+in+about+the+same+amount+of+time+it+takes+to+boil+noodles+and+heat+up+a+jar+of+store-bought+marinara.+The+no-cook+sauce+is+a+50-50+mix+of+ricotta+and+Parmesan%2C+with+the+zest+and+juice+of+one+lemon+thrown+in.+That%E2%80%99s+it.+To+make+it+more+filling%2C+add+peas%2C+asparagus+or+spinach+in+the+last+few+minutes+of+the+pasta+boiling%2C+or+stir+in+fresh+arugula+or+wate&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2020%2F12%2F20%2Fautossell%2FOnePot-Pasta-textless%2FOnePot-Pasta-textless-jumbo.jpg) - [Facebook](https://www.facebook.com/dialog/share?app_id=9869919170&redirect_uri=https%3A%2F%2Fwww.facebook.com%2F&href=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020290-one-pot-pasta-with-ricotta-and-lemon%3Fsmid%3Dfb-share&name=One-Pot+Pasta+With+Ricotta+and+Lemon&quote=Check+out+this+recipe+from+New+York+Times+Cooking.) - [X](https://x.com/intent/post?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020290-one-pot-pasta-with-ricotta-and-lemon%3Fsmid%3Dtw-share&text=Check+out+this+recipe+from+%40nytcooking.) - [WhatsApp](https://api.whatsapp.com/send?text=One-Pot+Pasta+With+Ricotta+and+Lemon+https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020290-one-pot-pasta-with-ricotta-and-lemon%3Fsmid%3Dwh-share) - [Reddit](http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020290-one-pot-pasta-with-ricotta-and-lemon%3Fsmid%3Dre-share&title=One-Pot+Pasta+With+Ricotta+and+Lemon) - ## Print this recipe Include recipe photo Print Recipe * ## Ingredients Yield:4 servings - Kosher salt - 1pound short, ribbed pasta, like gemelli or penne - 1cup whole-milk ricotta (8 ounces) - 1cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving - 1tablespoon freshly grated lemon zest plus ¼ cup lemon juice (from 1 to 2 lemons) - Black pepper - Red-pepper flakes, for serving - ¼cup thinly sliced or torn basil leaves, for serving (optional) Add ingredients to Grocery List Shop ingredients on Instacart Your first order gets \$20 off and free delivery. [Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (4 servings) 565 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 24 grams protein; 443 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 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See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation ![Replay](data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTM1IiBoZWlnaHQ9IjQ0IiB2aWV3Qm94PSIwIDAgMTM1IDQ0IiBmaWxsPSJub25lIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPgo8cmVjdCB4PSIwLjUiIHk9IjAuNSIgd2lkdGg9IjEzNCIgaGVpZ2h0PSI0MyIgcng9IjIuNSIgZmlsbD0iIzEyMTIxMiIgZmlsbC1vcGFjaXR5PSIwLjYiLz4KPHJlY3QgeD0iMC41IiB5PSIwLjUiIHdpZHRoPSIxMzQiIGhlaWdodD0iNDMiIHJ4PSIyLjUiIHN0cm9rZT0iI0Y4RjhGOCIvPgo8cGF0aCBkPSJNMzkuNTgxNCAyMS4zNjRMNDEuODA1NCAyNi41SDM5LjU2NTRMMzcuNTY1NCAyMS43NDhIMzUuMzI1NFYyNi41SDMzLjI2MTRWMTUuM0gzNy40MjE0QzM4LjY2OTQgMTUuMyAzOS42Mjk0IDE1LjQ5MiA0MC4zNDk0IDE1Ljk0QzQxLjI0NTQgMTYuNTE2IDQxLjY0NTQgMTcuMzggNDEuNjQ1NCAxOC40NjhDNDEuNjQ1NCAxOS42MiA0MS4xMTc0IDIwLjgyIDM5LjU4MTQgMjEuMzY0Wk0zOS40ODU0IDE4LjUxNkMzOS40ODU0IDE3LjM2NCAzOC41NzM0IDE2Ljg4NCAzNy4yNzc0IDE2Ljg4NEgzNS4zMjU0VjIwLjE2NEgzNy4zNTc0QzM4LjcwMTQgMjAuMTY0IDM5LjQ4NTQgMTkuNjUyIDM5LjQ4NTQgMTguNTE2Wk01MC4xODQ5IDIyLjU4VjIyLjc1Nkg0NC42NDg5QzQ0LjY0ODkgMjQuMzg4IDQ1LjU3NjkgMjUuMzE2IDQ2Ljc5MjkgMjUuMzE2QzQ3LjkyODkgMjUuMzE2IDQ4LjU4NDkgMjQuNTY0IDQ4Ljg4ODkgMjQuMDA0TDUwLjE2ODkgMjQuNjc2QzQ5LjYyNDkgMjUuNTU2IDQ4LjYxNjkgMjYuNjkyIDQ2LjYzMjkgMjYuNjkyQzQ0LjIxNjkgMjYuNjkyIDQyLjc3NjkgMjQuOTQ4IDQyLjc3NjkgMjIuNTk2QzQyLjc3NjkgMjAuMjQ0IDQ0LjE2ODkgMTguMTk2IDQ2LjU2ODkgMTguMTk2QzQ3Ljg4MDkgMTguMTk2IDQ4Ljg4ODkgMTguNzU2IDQ5LjUyODkgMTkuODEyQzQ5Ljk5MjkgMjAuNTggNTAuMTg0OSAyMS41MDggNTAuMTg0OSAyMi41OFpNNDQuNjk2OSAyMS41ODhINDguMzI4OUM0OC4zMjg5IDIwLjQyIDQ3LjgxNjkgMTkuNTA4IDQ2LjYzMjkgMTkuNTA4QzQ1LjIyNDkgMTkuNTA4IDQ0LjY5NjkgMjAuNzA4IDQ0LjY5NjkgMjEuNTg4Wk01OC43NTM4IDIyLjQ1MkM1OC43NTM4IDI1LjQyOCA1Ny4yNDk4IDI2LjY3NiA1NS42MzM4IDI2LjY3NkM1NC44NDk4IDI2LjY3NiA1NC4wNDk4IDI2LjMwOCA1My40MjU4IDI1LjY2OFYyOS4xNTZINTEuNTY5OFYxOC4zNTZINTMuMzkzOFYxOS4zNDhDNTQuMDY1OCAxOC41OTYgNTQuODQ5OCAxOC4yMTIgNTUuNzkzOCAxOC4yMTJDNTcuNzYxOCAxOC4yMTIgNTguNzUzOCAyMC4wMzYgNTguNzUzOCAyMi40NTJaTTU2LjgxNzggMjIuNDg0QzU2LjgxNzggMjAuNDA0IDU2LjIwOTggMTkuNTg4IDU1LjA3MzggMTkuNTg4QzU0LjQ0OTggMTkuNTg4IDUzLjkyMTggMTkuOTQgNTMuNDI1OCAyMC40MDRWMjQuNTk2QzUzLjg3MzggMjQuOTMyIDU0LjQzMzggMjUuMyA1NS4wODk4IDI1LjNDNTYuMzUzOCAyNS4zIDU2LjgxNzggMjQuMSA1Ni44MTc4IDIyLjQ4NFpNNjIuMTQ1NiAxNS4zVjI2LjVINjAuMjg5NlYxNS4zSDYyLjE0NTZaTTcwLjczOTEgMjYuNDM2VjI2LjVINjguODgzMUM2OC44NTExIDI2LjMwOCA2OC43NTUxIDI1Ljk4OCA2OC43MzkxIDI1LjU4OEM2OC4xNDcxIDI2LjEgNjcuMTU1MSAyNi42NiA2Ni4yMjcxIDI2LjY2QzY0LjkxNTEgMjYuNjYgNjMuNjE5MSAyNS45NzIgNjMuNjE5MSAyNC40MDRDNjMuNjE5MSAyMi43MjQgNjUuMTM5MSAyMS41MjQgNjguNjkxMSAyMS4zMzJWMjAuNzcyQzY4LjY5MTEgMjAuMDUyIDY4LjI5MTEgMTkuNTA4IDY3LjEyMzEgMTkuNTA4QzY1Ljk3MTEgMTkuNTA4IDY1LjczMTEgMjAuMzg4IDY1LjYxOTEgMjAuODUyTDYzLjk3MTEgMjAuNUM2NC4yOTExIDE5LjA3NiA2NS4zMTUxIDE4LjIxMiA2Ny4yOTkxIDE4LjIxMkM2OC42NTkxIDE4LjIxMiA2OS4zNzkxIDE4LjUgNzAuMDAzMSAxOS4xNzJDNzAuNDM1MSAxOS42MzYgNzAuNDgzMSAyMC4yNiA3MC40ODMxIDIwLjkzMlYyNC44MDRDNzAuNDgzMSAyNS43MzIgNzAuNjQzMSAyNi4xMzIgNzAuNzM5MSAyNi40MzZaTTY4LjY5MTEgMjQuNTk2VjIyLjQwNEM2Ni42NDMxIDIyLjY0NCA2NS41MDcxIDIzLjE3MiA2NS41MDcxIDI0LjE5NkM2NS41MDcxIDI0LjcyNCA2NS43MzExIDI1LjMzMiA2Ni44MzUxIDI1LjMzMkM2Ny40OTExIDI1LjMzMiA2OC4xMTUxIDI1LjA3NiA2OC42OTExIDI0LjU5NlpNNzcuMzc0MyAxOC4zNTZINzguODk0M0w3NS44MzgzIDI2Ljg2OEM3NS4yMTQzIDI4LjU5NiA3NC4zODIzIDI5LjE1NiA3Mi45MjYzIDI5LjE1NkM3Mi41OTAzIDI5LjE1NiA3Mi4xNzQzIDI5LjEyNCA3MS44NzAzIDI5LjA3NlYyNy41ODhDNzIuMTI2MyAyNy42MiA3Mi42MzgzIDI3LjY2OCA3Mi44NjIzIDI3LjY2OEM3My43OTAzIDI3LjY2OCA3NC4yNzAzIDI3LjM0OCA3NC4zOTgzIDI2LjU4Qzc0LjM5ODMgMjYuNDg0IDc0LjE0MjMgMjUuNyA3NC4wNzgzIDI1LjUwOEw3MS40MDYyIDE4LjM1Nkg3My4zNzQzTDc1LjM5MDMgMjQuMjI4TDc3LjM3NDMgMTguMzU2WiIgZmlsbD0iI0Y4RjhGOCIvPgo8cGF0aCBkPSJNOTEuNDcyNCAxOC40NjlMOTEuMjM2NyAxOC43MDQ3TDkxLjAwMSAxOC40NjlMOTAuMDAzMyAxNy40NzE0VjIxSDkzLjUzMTlMOTEuOTU0MyAxOS40MjI0TDkxLjcxOTcgMTkuMTg3OEw5MS45NTMyIDE4Ljk1MjFDOTIuNzMxIDE4LjE2NyA5My44MDExIDE3LjY2NjcgOTUuMDAzMyAxNy42NjY3Qzk3LjM5NDEgMTcuNjY2NyA5OS4zMzY3IDE5LjYwOTIgOTkuMzM2NyAyMkM5OS4zMzY3IDI0LjM5MDggOTcuMzk0MSAyNi4zMzMzIDk1LjAwMzMgMjYuMzMzM0M5My4yMDE4IDI2LjMzMzMgOTEuNjU4MiAyNS4yMzIgOTEuMDA3NiAyMy42NjY3SDkwLjI5OThDOTAuOTg1OCAyNS42MDk1IDkyLjgyNjIgMjcgOTUuMDAzMyAyN0M5Ny43NjU0IDI3IDk5Ljk5NjcgMjQuNzYzMSA5OS45OTY3IDIyQzk5Ljk5NjcgMTkuMjM2OSA5Ny43NjU0IDE3IDk1LjAwMzMgMTdDOTMuNjIyOSAxNyA5Mi4zNzk4IDE3LjU2MTYgOTEuNDcyNCAxOC40NjlaIiBmaWxsPSIjRjhGOEY4IiBzdHJva2U9IiNGOEY4RjgiIHN0cm9rZS13aWR0aD0iMC42NjY2NjciLz4KPC9zdmc+Cg==) Make the recipe with us Watch 1. Step 1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta. 2. Step 2 In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined. 3. Step 3 Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce. 4. Step 4 Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Ricotta Pasta Bake Ali Slagle](https://cooking.nytimes.com/recipes/1024670-ricotta-pasta-bake) - [![]()Creamy Pasta With Ricotta and Herbs Melissa Clark](https://cooking.nytimes.com/recipes/1023245-creamy-pasta-with-ricotta-and-herbs) - [![]()One-Pot White Wine Pasta Ali Slagle](https://cooking.nytimes.com/recipes/770670402-one-pot-white-wine-pasta) - [![]()Pasta With Fresh Tomato Sauce and Ricotta David Tanis](https://cooking.nytimes.com/recipes/1017651-pasta-with-fresh-tomato-sauce-and-ricotta) - [![]()Spaghetti al Limone The New York Times](https://cooking.nytimes.com/recipes/1018692-spaghetti-al-limone) - [![]()Pasta With Garlicky Anchovies and Broccoli Rabe Melissa Clark](https://cooking.nytimes.com/recipes/1020842-pasta-with-garlicky-anchovies-and-broccoli-rabe) - [![]()Penne with Ricotta and Peas Mark Bittman](https://cooking.nytimes.com/recipes/7215-penne-with-ricotta-and-peas) - [![]()Pasta With Fresh Tomatoes and Goat Cheese Ali Slagle](https://cooking.nytimes.com/recipes/1023393-pasta-with-fresh-tomatoes-and-goat-cheese) - [![]()Elaine’s Fettuccine Alfredo Alex Witchel](https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo) - [![]()Pasta With Lemon, Herbs and Ricotta Salata Amanda Hesser](https://cooking.nytimes.com/recipes/7553-pasta-with-lemon-herbs-and-ricotta-salata) - [![]()Million Dollar Spaghetti Melissa Knific](https://cooking.nytimes.com/recipes/1025768-million-dollar-spaghetti) - [![]()Summer Pasta With Zucchini, Ricotta and Basil David Tanis](https://cooking.nytimes.com/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil) - [![]()Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper David Tanis](https://cooking.nytimes.com/recipes/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper) - [![]()Red Wine Spaghetti With Pancetta David Tanis](https://cooking.nytimes.com/recipes/1019973-red-wine-spaghetti-with-pancetta) - [![]()Stuffed Shells Filled With Spinach and Ricotta Martha Rose Shulman](https://cooking.nytimes.com/recipes/1013942-stuffed-shells-filled-with-spinach-and-ricotta) - [![]()Pasta With Tomatoes, Greens and Ricotta Martha Rose Shulman](https://cooking.nytimes.com/recipes/1017727-pasta-with-tomatoes-greens-and-ricotta) - [![]()Pasta Alla Gricia Mark Bittman](https://cooking.nytimes.com/recipes/1017305-pasta-alla-gricia) - [![]()Baked Ziti Alison Roman](https://cooking.nytimes.com/recipes/1018954-baked-ziti) - [![]()Pasta in Rundown Sauce Yewande Komolafe](https://cooking.nytimes.com/recipes/765313321-pasta-in-rundown-sauce) - [![]()Blond Puttanesca (Linguine With Tuna, Arugula and Capers) Colu Henry](https://cooking.nytimes.com/recipes/1019399-blond-puttanesca-linguine-with-tuna-arugula-and-capers) ## Ratings 4 out of 5 18,853 user ratings Your rating Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (1165) - Most Helpful (183) - Private Elena 6 years ago Made this tonight for the second time, and made several important upgrades. Most important, I used my mini Cuisinart blender to whip the artisanal whole milk ricotta and Parmesan into a delicious, creamy spread, before tossing it in the pan with spinach, lemon zest, a bit of lemon juice and hot pepper flakes, along with about 1 cup of pasta water. The result was a wonderful, rich sauce -- unlike the first time I did it, when I didn't use the blender and the "sauce" was mostly lumps of ricotta. Is this helpful? 1638 Vanessa 6 years ago I made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavour. Is this helpful? 957 Janet H. 6 years ago I made this recipie as written, and had none of the texture / "curdled" problems reported by some. It was smooth and rich. I forwarded it to a friend, who made it "exactly", and did not like it after saying much of what others said: "bland", "curdled", "no taste"....I discovered that she inadvertently used low-fat riccotta instead of the full fat version called for. Do use the correct kind. I made again using goat milk riccotta - even more savory\! Is this helpful? 627 gina 4 days ago wow this was terrible! I did use part skim ricotta but followed the rest of the recipe pretty exactly. it just kind of curled up! do not recommend Is this helpful? Peaches 2 weeks ago Adding to previous: if you add greens that need cooking, I suggest cooking them in a separate pan. Throwing them in with the pasta for the last couple minutes was a mess. Added bonus, you can sauté garlic or shallots with the veg, to boost this otherwise bland dish. Is this helpful? Peaches 3 weeks ago Quite bland, even with red pepper flakes! I grated a good dose of nutmeg and added it in the last stirring. That fixed it. I recommend adding greens because this is a very white, unattractive sauce, by itself. I added frozen, chopped spinach, per directions. I rinsed it in a sieve first to melt it a bit. Okay recipe, but needs some tweaking, imo. Is this helpful? Private comments are only visible to you. 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Readable Markdown	*** Yield:4 servings - Kosher salt - 1pound short, ribbed pasta, like gemelli or penne - 1cup whole-milk ricotta (8 ounces) - 1cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving - 1tablespoon freshly grated lemon zest plus ¼ cup lemon juice (from 1 to 2 lemons) - Black pepper - Red-pepper flakes, for serving - ¼cup thinly sliced or torn basil leaves, for serving (optional) Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (4 servings) 565 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 24 grams protein; 443 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. Make the recipe with us 1. Step 1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta. 2. Step 2 In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined. 3. Step 3 Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce. 4. Step 4 Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 18,853 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. Made this tonight for the second time, and made several important upgrades. Most important, I used my mini Cuisinart blender to whip the artisanal whole milk ricotta and Parmesan into a delicious, creamy spread, before tossing it in the pan with spinach, lemon zest, a bit of lemon juice and hot pepper flakes, along with about 1 cup of pasta water. The result was a wonderful, rich sauce -- unlike the first time I did it, when I didn't use the blender and the "sauce" was mostly lumps of ricotta. I made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavour. I made this recipie as written, and had none of the texture / "curdled" problems reported by some. It was smooth and rich. I forwarded it to a friend, who made it "exactly", and did not like it after saying much of what others said: "bland", "curdled", "no taste"....I discovered that she inadvertently used low-fat riccotta instead of the full fat version called for. Do use the correct kind. I made again using goat milk riccotta - even more savory\! wow this was terrible! I did use part skim ricotta but followed the rest of the recipe pretty exactly. it just kind of curled up! do not recommend Adding to previous: if you add greens that need cooking, I suggest cooking them in a separate pan. Throwing them in with the pasta for the last couple minutes was a mess. Added bonus, you can sauté garlic or shallots with the veg, to boost this otherwise bland dish. Quite bland, even with red pepper flakes! I grated a good dose of nutmeg and added it in the last stirring. That fixed it. I recommend adding greens because this is a very white, unattractive sauce, by itself. I added frozen, chopped spinach, per directions. I rinsed it in a sieve first to melt it a bit. Okay recipe, but needs some tweaking, imo. Private comments are only visible to you.
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