(Gluten-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)

Serving: 4 -6

Indredients:

Kosher or fine sea salt
1 pound Mountain High Organics gluten-free spaghetti or linguini
15 ounces Whole-Milk Ricotta (room temperature is best for melting)
2 tablespoons olive oil, plus more for drizzling
2 Lemons, zested and juiced
1 cup Parmesan Cheese, freshly grated, plus more for serving
½ cup fresh basil, chopped
Freshly cracked black pepper

Directions:

Bring a large pot of heavily salted water to a boil. Cook pasta and reserve ½ cup of cooking water.

Stir ricotta with 2 tablespoons olive oil, lemon zest and juice, and 1 cup Parmesan. Toss hot pasta with ricotta mixture, adding pasta water to loosen. Serve with more Parmesan, basil, and black pepper.