Lemon Butter Pasta

1. Break the pasta in half so it fits in a smaller pot, or use pre-broken spaghetti from specialty stores to save time.
4 ounces spaghetti

2. Heat the chicken stock in a pot until it’s hot but not steaming, then pour it into a measuring cup and set it aside.
1/2 cup hot chicken stock
3. Melt butter in a small pot, add the pasta, and toss until it’s evenly coated in the butter.
2 tablespoons unsalted butter

4. Pour in the hot chicken stock and season with pepper. Cover and cook on low heat for about 10 minutes, or until the liquid is absorbed.
5. Stir in the lemon juice and ricotta cheese until well combined. Adjust seasoning with salt, more pepper, or extra lemon juice if needed, and serve immediately.
1 teaspoon lemon juice,1 tablespoon ricotta cheese

6. To store leftovers, refrigerate the pasta in an airtight container for 2-3 days. Reheat gently with a splash of chicken stock or water to loosen the sauce.