Lemon Ricotta Pasta
Description
Dinner can be on your table in about 20 minutes when you make this pasta. It's delicious, creamy, fresh and light.
Ingredients
1 lb. rigatoni pasta, dry
1 c. reserved pasta cooking water
1 c. whole milk Ricotta cheese
1 c. freshly grated Parmesan cheese
1 large lemon, zested and juiced
sea salt, to taste
1/2 t. black pepper
1/4 t. garlic powder
1/8 t. red pepper flakes, optional
3 c. baby arugula or baby spinach
6 fresh basil leaves, julienned
Directions
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Cook pasta in a large pot of well salted boiling water according to package directions, al dente. Reserve 1 c. of the pasta cooking water; drain pasta; set aside.
Add the hot pasta cooking water, Ricotta and Parmesan cheeses, lemon zest and juice, salt, pepper, garlic powder, and red pepper flakes into the pot; stir until combined.
Add the drained pasta back into the pot along with the arugula/spinach. Place over medium heat for about 2 minutes until the arugula/spinach has wilted. Adjust seasonings, to taste.
Serve immediately , garnished with the fresh basil.
5 servings.
*Leftovers will keep for up to 2 days stored in an airtight container in the refrigerator. To reheat, stir in a bit of water or cream to loosen up the sauce.
**If wanting more protein, add in some cooked chicken or shrimp.