Description
A delightful pasta dish featuring creamy ricotta, zesty lemon, and peppery arugula, perfect for any occasion.
Ingredients
Scale
- 12 ounces of pasta (spaghetti, fettuccine, or your choice)
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 2 cups arugula
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- Make the sauce: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy.
- Combine pasta and sauce: Once the pasta is drained, add it to the bowl with the ricotta mixture. Toss to combine, adding reserved pasta water a little at a time until you reach the desired creaminess.
- Add arugula: Gently fold in the arugula, letting the residual heat wilt it just slightly.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the pasta and toss to incorporate.
- Serve: Plate your creamy lemon ricotta pasta and garnish with fresh basil leaves if desired. Enjoy your delicious creation while it’s warm!
Notes
Feel free to customize by adding fresh herbs or veggies. Leftovers can be stored in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg