The Perfect Weeknight Dinner For When You’re Too Tired To Cook

Serves 4

Ingredients

1 lb. medium-cut pasta (such as shells, gemelli or mezze rigatoni)

1/2 c. shredded parmesan, plus more for serving

2 c. whole milk ricotta

Zest of 1 lemon

Juice of half a lemon

2 to 3 Tbsp. olive oil

Directions

Cook pasta in boiling, salted water until al dente.

While pasta cooks, stir together the ricotta, Parmesan, lemon zest and lemon juice in a medium bowl.

Drain pasta, reserving about 2 cups of the cooking water, and transfer pasta to a large bowl. Add the olive oil and toss to coat. Then, add the lemon-cheese mixture, which should soften and melt quickly over the pasta. Stir in as much of the starchy cooking water as you need to keep the sauce from becoming too thick.

Top with extra Parmesan cheese and enjoy.

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