Creamy Pasta with Lemon and Rosemary

Place the pasta in a pot of salted, boiling water and cook according to package instructions (usually about 10 minutes, calculating 100 g of pasta per 1 liter of water).

While the pasta is cooking, prepare the sauce: in a large, deep pan, heat the ricotta, then add a ladleful of pasta cooking water, lemon zest, rosemary, a pinch of salt, and a pinch of pepper. Mix well and cook over low heat for 6–8 minutes.

Drain the cooked pasta, add it to the sauce in the pan, and mix thoroughly. Divide the finished dish into 3 servings, sprinkle with grated Parmesan, and serve.