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Lemon Ricotta Pasta with Arugula
Lemon Ricotta Pasta with Arugula
Ingredients:
12 oz pasta (spaghetti, fettuccine, or penne works well)
1 cup ricotta cheese (whole milk or part-skim)
1/2 cup grated Parmesan cheese (plus extra for serving)
1 lemon (zested and juiced)
2 cups fresh arugula (roughly chopped)
2 tablespoons olive oil
1-2 garlic cloves, minced
Salt and pepper, to taste
Red pepper flakes (optional, for a little heat)
Fresh basil or parsley (optional, for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Make the Ricotta Sauce:
While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
In a medium bowl, whisk together the ricotta cheese, grated Parmesan, lemon zest, and lemon juice. Add a splash of the reserved pasta cooking water to loosen up the sauce to a creamy consistency. Season with salt and pepper to taste.
Once the garlic is fragrant, reduce the heat to low and add the ricotta mixture to the pan, stirring gently to combine with the garlic and olive oil. You can add more pasta water if you want a creamier sauce.
3. Combine the Pasta and Sauce:
Add the drained pasta to the pan with the ricotta sauce. Toss gently to coat the pasta evenly in the sauce. If the sauce seems too thick, add a little more of the reserved pasta water to reach your desired consistency.
4. Add Arugula:
Remove the pan from the heat and stir in the chopped arugula. The arugula will wilt slightly from the heat of the pasta, adding a lovely peppery flavor and freshness to the dish.
5. Serve:
Plate the pasta and garnish with extra Parmesan, red pepper flakes (if using), and fresh herbs like basil or parsley.
Serve immediately and enjoy the bright, creamy goodness!
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