Lemon Ricotta Pasta with Arugula
Description
This dish is quick and easy with no slicing or dicing required. It's a great spring or summer meal with great flavor and can be on the table in less than 30 minutes.
Ingredients
16 oz. rigatoni or other short pasta
1 c. whole milk Ricotta cheese
1 c. finely grated Parmesan or Pecorino cheese, plus more for serving
1 T. freshly grated lemon zest
1/4 c. freshly squeezed lemon juice (from 1 - 2 lemons), plus lemon wedges, for serving
2 c. arugula
red pepper flakes, for serving
salt and pepper, to taste
olive oil, for serving
thinly sliced basil leaves, for serving
Directions
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Bring a large pot of well salted water to a boil; add the pasta; cook according to the package instructions until al dente.
Before draining, reserve about 1 1/2 c. pasta cooking water; set aside. Drain the pasta; set aside.
In the same pot or a large skillet, combine the Ricotta cheese, Parmesan cheese, lemon zest, lemon juice, salt, and pepper; mix until well combined.
Gradually stir in about 1/2 c. reserved pasta water, whisking until the mixture becomes smooth and creamy. Add more pasta water, if necessary.
Add the cooked pasta to the sauce; toss vigorously to so the pasta is thoroughly coated with the sauce. If the sauce is too thick, add a bit more of the reserved pasta water until the desired consistency is reached.
Gently fold in the fresh arugula until it’s slightly wilted.
Serve with grated Parmesan or Pecarino cheese, red pepper flakes and lemon wedges, if desired.
4-6 servings.