Thanks, NYT Cooking, for this one. Gives you a cheese fix without feeling too heavy. Serves 4-6.
1 pound small pasta, like elbows or penne
1 cup ricotta cheese
1/2 cup grated parmesan
1 lemon - zest plus juice
1/2 cup frozen peas or 2 handfuls of baby spinach
1 grilled chicken breast, diced (optional)
black pepper and red pepper to taste
fresh basil
Cook the pasta according to package directions. Reserve 1 cup pasta water, and then drain.
In the same pot, whisk together the ricotta, parmesan, lemon zest, and lemon juice. Season with black and red peppers to taste. Add a little bit of pasta water at a time (start with 1/4 cup) and whisk until smooth. Add the frozen peas or spinach and stir until cooked through. Add the chicken and pasta and mix well, adding more pasta water if needed.