Description
A light and creamy pasta dish featuring the tangy brightness of lemon, the richness of ricotta cheese, and the peppery bite of fresh arugula. Perfect for a quick and refreshing meal.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti or linguine)
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 cups arugula
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup pasta water (reserved)
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
- In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute until fragrant.
- In a large bowl, mix ricotta cheese, lemon juice, lemon zest, and a bit of salt and pepper.
- Add the cooked pasta to the ricotta mixture and toss to coat. Add reserved pasta water gradually until the sauce reaches a creamy consistency.
- Stir in arugula and let it wilt slightly from the heat of the pasta.
- Top with grated Parmesan cheese if using, and serve immediately.
Notes
- Use whole milk ricotta for a richer flavor.
- Add crushed red pepper flakes for a spicy kick.
- Can be served warm or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
