Creamy Pasta with Lemon and Rosemary

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

While the pasta is cooking, prepare the sauce: in a large deep pan, heat the ricotta, then add 1 ladle of water from the pasta pot, lemon zest, rosemary, a pinch of salt, and a pinch of pepper. Mix everything and cook for 6–8 minutes over low heat.

Drain the cooked pasta, add it to the pan with the sauce, and mix everything. Divide the resulting mixture into 3 portions, sprinkle each portion with grated Parmesan and serve.