Ricotta Lemon Pasta

• 1lb short, ribbed pasta like gemelli or penne
• 8 oz whole milk ricotta
• 1 cup grated parmesan
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• Black Pepper
• 1/4 cup thinly sliced or torn basil leaves
• 1lb chicken cutlets, cut into pieces and dusted in flour, salt, and pepper

1. Saute chicken cutlets (with a bit of optional garlic)
2. Bring pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta cooking water, then drain.
3. In the same pot, make the sauce. Add ricotta, parmesan, lemon zest and juice, salt and pepper. Stir until combined.
4. Add 1/2 cup pasta water to the sauce and stir until smooth. Add pasta, stirring well. Add pasta water as needed.
5. Serve with chicken, additional cheeses, and basil as garnish.