Pasta with Ricotta, Lemon and Basil

So, um.. hi. I know I know, I've been MIA for a little while. Time kind of got away from me this month, and honestly I had a lot on the ol' plate, ya know?

Annyyywayyy, since I've been so busy as of late, I'm all about simple and easy dinners. Obvs I love to camp out in the kitchen and while away the evening, concocting delicious meals, but right now is not the time for laborious recipes. Two reasons for that... numero uno: We're having a streak of glorious weather and every self-respecting Northwesterner understands the importance of enjoying every drop of sunshine we get. Numero dos: because it has been so lovely and warm, my house has turned into the equivalent of a large oven (it was super hot, if you didn't get that). Hot to the point I'm questioning the necessity of clothing.

This pasta recipe saves the day. As much as I love salads and smoothies and ice cream, sometimes I want a hot meal, even when the weather says otherwise. The only cooking required for this dish is the pasta. The sauce is literally a handful of ingredients that requires zero cooking. The sauce, by the way, is one of those magical mixtures that seems so humble but tastes magical. Basil + Lemon + Ricotta= how bad could that be?

If you want a heavy, hearty pasta dish- this is not your dish. This is light and lemony and fresh, and so worth turning on the stove. If you need more proof of how simply lovely this is... I made a giant batch and it was gone in two days.

Pasta with Ricotta, Lemon and Basil

1 pound short-shaped pasta

1 cup ricotta cheese

1/2 cup parmesan cheese

Juice and zest of 1 lemon

handful of fresh basil

garlic, to taste

salt

pepper

Cook pasta until al dente, drain and reserve a cup of the starchy cooking water. Combine cheeses, lemon juice and zest, basil, salt and pepper with pasta, stirring gently. Add starchy cooking liquid, a splash at a time, until sauce comes together. Serve immediately, with extra parm and basil if desired.