Description
Light, luscious, and zesty—this silky ricotta pasta gets a bright lemon lift and peppery arugula finish.
Ingredients
Scale
- 12 oz Pasta (rigatoni or mezze rigatoni)
- 1 cup Fresh ricotta cheese
- Zest and juice of 1 Lemon
- 4 cups Arugula
- 2 tbsp Olive oil
- 1/2 cup Parmesan cheese (finely grated)
- Salt & black pepper to taste
- Red pepper flakes (optional)
- Reserved pasta water
Instructions
- Cook pasta in well-salted water until al dente; reserve 1 cup pasta water.
- In a large bowl, whisk ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.
- Add hot pasta directly to the ricotta mixture.
- Toss vigorously, adding pasta water little by little to create a creamy sauce.
- Fold in arugula so it gently wilts from the heat.
- Add Parmesan and toss again until glossy.
- Finish with cracked pepper and red pepper flakes if desired.
Notes
- For a spicier kick, add more red pepper flakes.
- Use high-quality ricotta for the best flavor.
- Can substitute arugula with spinach if preferred.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg