Hands-On Time
5 Mins
Total Time
15 Mins
Yield
Serves 4
Levi Brown

How to Make It

Step 1

Cook the pasta, reserving 1/2 cup of the cooking water; drain. Combine the ricotta, Parmesan, and oil.

Step 2

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pasta and 1/4 cup of the cooking water and toss to coat. (Add more cooking water as needed to loosen the sauce.) Add the mint and toss to coat. Serve topped with lemon zest and a drizzle of oil.

Chef's Notes

Tip: Add some green power by tossing in a defrosted frozen vegetable, like baby peas, green beans, or spinach.

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