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Bring a large pot of salted water to a rolling boil over high heat. Add the 1 pound of linguine and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water.
While the pasta cooks, prepare the sauce. In a large bowl, combine the 1 1/2 cups of whole milk ricotta cheese, 1/2 cup of freshly grated Parmesan cheese, the zest of 1 large lemon, and the juice of 1 large lemon. Stir until well combined.
In a large skillet or Dutch oven, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the 2 minced garlic cloves and cook for 1 minute, until fragrant, being careful not to brown the garlic.
Add the drained linguine to the skillet with the garlic and olive oil. Pour the ricotta mixture over the pasta. Add 1 cup of the reserved pasta water, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss vigorously to combine, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if the sauce is too thick.
Stir in the 1/4 cup of chopped fresh basil. Taste and adjust seasonings as needed.
Divide the pasta among four serving bowls. Garnish with additional fresh basil and freshly grated Parmesan cheese, if desired. Serve immediately.

Bring a large pot of salted water to a rolling boil over high heat. Add the 1 pound of linguine and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water.
While the pasta cooks, prepare the sauce. In a large bowl, combine the 1 1/2 cups of whole milk ricotta cheese, 1/2 cup of freshly grated Parmesan cheese, the zest of 1 large lemon, and the juice of 1 large lemon. Stir until well combined.
In a large skillet or Dutch oven, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the 2 minced garlic cloves and cook for 1 minute, until fragrant, being careful not to brown the garlic.
Add the drained linguine to the skillet with the garlic and olive oil. Pour the ricotta mixture over the pasta. Add 1 cup of the reserved pasta water, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss vigorously to combine, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if the sauce is too thick.
Stir in the 1/4 cup of chopped fresh basil. Taste and adjust seasonings as needed.
Divide the pasta among four serving bowls. Garnish with additional fresh basil and freshly grated Parmesan cheese, if desired. Serve immediately.