Creamy Pasta with Rosemary and Lemon

Add the pasta to a pot of boiling, salted water and cook according to package directions (usually about 10 minutes, with a ratio of 1 liter of water per 100 g of pasta).

While the pasta is cooking, prepare the sauce: In a large, deep pan, heat the ricotta, then add a ladleful of pasta water, lemon zest, rosemary, a pinch of salt, and a pinch of pepper. Mix everything well and simmer over low heat for 6–8 minutes.

Drain the cooked pasta, add it to the pan with the sauce, and mix everything well. Divide the mixture into three portions, sprinkle with grated Parmesan, and serve.