Creamy ricotta coats every strand of pasta in this quiet, fast dinner. The cheese needs just garlic, oil, and salt to shine, so this shelf gives you something nearly ready to eat.

Serves 2. 20 minutes, 15 at the stove.

About 810 calories a serving, 24 g protein, 95 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of salted water to a boil and add 8 oz pasta, stirring once. Cook until al dente, about 10 minutes.10 min
2. While the water heats, mince 4 garlic cloves and warm them in 3 tablespoons oil over medium heat for 1 minute, stirring, until fragrant. Remove from heat.
3. Scoop 1 cup ricotta into a large bowl and loosen it with 1/4 cup pasta water, stirring until smooth. Stir in the warm garlic oil and season with salt and pepper.
4. Drain the pasta and toss it with the ricotta sauce, adding more pasta water by the tablespoon if the sauce seems tight. Divide between two bowls and serve at once.

Note Swap ricotta for soft goat cheese if you have it. Leftovers keep one day, covered, and taste best reheated gently with a splash of water. Serve with bitter greens or a simple green salad to cut the richness.