Description
A bright and refreshing dish that combines creamy ricotta and zesty lemon, perfect for a weeknight dinner or casual gatherings.
Ingredients
Scale
- 1 lb short pasta (like penne or rigatoni)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or pecorino
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- 2 cups of arugula
- Chili flakes for serving
- Salt and black pepper to taste
- Olive oil for serving
- Thinly sliced or torn basil leaves for serving (optional)
Instructions
- Cook the pasta in a large pot according to package instructions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Add the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper to the same pot or a large skillet. Stir until everything is well combined.
- Stir or whisk in ½ cup of the reserved pasta water until the sauce is smooth.
- Add the pasta to the sauce and toss until the noodles are well coated. If the sauce is too thick, add more pasta water to achieve a smooth consistency.
- Stir in the arugula.
- Serve immediately in a large bowl or individual bowls topped with extra sauce, olive oil, Parmesan, chili flakes, and lemon wedges.
Notes
Use fresh lemon juice and zest for the best flavor. This dish is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Keywords: lemon, ricotta pasta, arugula, healthy pasta, vegetarian pasta