Description
This lemon ricotta pasta with arugula is a quick and creamy vegetarian meal made with fresh lemon, ricotta cheese, and peppery arugula. A light, zesty dish ready in just 20 minutes!
Ingredients
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1 lb pasta (rigatoni, penne, fusilli)
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1 cup whole milk ricotta
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1 cup grated Parmesan or Pecorino
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1 tbsp lemon zest
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¼ cup fresh lemon juice
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2 cups arugula
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2 tbsp olive oil
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Salt and pepper, to taste
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¼ tsp chili flakes (optional)
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Fresh basil for garnish (optional)
Instructions
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Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
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In a warm pot, whisk together ricotta, Parmesan, lemon zest and juice, olive oil, salt, and pepper.
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Gradually add reserved pasta water until sauce is smooth and creamy.
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Toss pasta in sauce until evenly coated.
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Add arugula and stir until just wilted.
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Serve hot with a drizzle of olive oil, extra Parmesan, chili flakes, and herbs.
Notes
- Use fresh lemon juice and zest for best flavor.
- For added protein, include grilled chicken or chickpeas.
- Reheat with a splash of water or broth to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired