POV: you keep ricotta in your fridge for emergencies Creamy ricotta. Fresh lemon. Parmesan. Done in 15 minutes but tastes like you planned it all day. Easy Night Dinner Series – Ep. 3 Betty Rating: 7/10 (8/10 for effort because this is effortless) Ingredients • 8 oz pasta (spaghetti, linguine, rigatoni or fusilli) • 1 cup fresh ricotta (high-quality makes a difference) • Zest of 1 lemon • 1–2 tbsp fresh lemon juice (adjust to taste) • ¼ cup freshly grated Parmesan • 2 tbsp olive oil • 1 garlic clove, grated (optional) • Salt + freshly cracked black pepper • ¼ tsp red pepper flakes (optional but very Betty) • Fresh basil or parsley (optional) • Extra Parmesan for finishing ⸻ Simple, Clean Directions (Perfect for Caption or Voiceover) 1. Bring a large pot of salted water to a boil. Cook pasta until al dente. 2. In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic (if using), salt, and pepper. 3. Reserve ½ cup pasta water before draining. 4. Ad...