Creamy Lemon-Rosemary Pasta with Ricotta

Bring a large pot of generously salted water to a boil. Add the corn spaghetti and cook according to package instructions (usually about 10 minutes) until al dente. Before draining, reserve a ladleful of the pasta water.

While the pasta is cooking, prepare the sauce: Heat the ricotta in a large, deep pan over medium heat. Stir in the reserved ladleful of pasta water until a creamy consistency is achieved. Add the grated lemon zest, ground rosemary, and a pinch of salt and pepper. Mix everything well and let it simmer over low heat for about 6–8 minutes.

Drain the cooked spaghetti and add it directly to the pan with the sauce. Toss everything well so that the pasta is evenly coated with the cream. Arrange on three plates, sprinkle with freshly grated Parmesan, and serve immediately.