Whole Wheat Spaghetti with Fresh Ricotta and Lemon Zest

1. 1

   In a large pot of boiling salted water, cook the spaghetti until al dente.

2. 2

   Meanwhile, in a large, deep skillet, melt the butter.

3. 3

   Add the lemon zest and cook over moderate heat, stirring, for 1 minute.

4. 4

   Add the cream and bring to a boil.

5. 5

   Simmer over moderate heat for 3 minutes.

6. 6

   Add a pinch each of salt and pepper and remove from the heat.

7. 7

   Stir in the ricotta.

8. 8

   Drain the pasta.

9. 9

   Add it to the skillet and toss well.

10. 10

    Add the Parmesan, season with salt and pepper and toss again.

11. 11

    Transfer to bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.