Refreshing Lemon Ricotta Pasta with Arugula Recipe ššæ
Meta Description: Elevate your pasta game with our delightful Lemon Ricotta Pasta with Arugula recipe. Featuring creamy ricotta, zesty lemon, peppery arugula, and Parmesan cheese, it’s a burst of fresh flavors in every bite!
Ingredients:
– 1 lb Mezzi rigatoni or any other short pasta
– 1 cup whole milk ricotta cheese
– 1 cup finely grated Parmesan or pecorino cheese, plus extra for serving
– 1 tablespoon freshly grated lemon zest
– 1/4 cup fresh lemon juice (from 1 to 2 lemons), plus extra wedges for serving
– 2 cups arugula
– Chili flakes, for serving
– Salt and black pepper, to taste
– Olive oil, for serving
– Thinly sliced or torn basil leaves, for serving (optional)
Directions:
1. Cook the pasta in a large pot following the package instructions until al dente. Remember to save about 1 cup of pasta water before draining. Set the pasta aside.
2. In the same pot or a large skillet, mix together the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper until well combined.
3. Stir in about Ā½ cup of the reserved pasta water or more if needed, whisking until the mixture becomes smooth.
4. Add the cooked pasta to the sauce, tossing it vigorously to ensure thorough coating. Adjust the consistency with more pasta water if necessary.
5. Gently fold in the arugula, then transfer the pasta to serving bowls.
6. Drizzle some olive oil over the pasta and sprinkle extra Parmesan, chili flakes, and basil leaves if using.
7. Serve with extra lemon wedges on the side for a fresh kick.
Prep Time: 5 mins | Cooking Time: 12-15 mins | Total Time: 17-20 mins | Servings: 4-6
Enjoy a burst of fresh flavors with our Lemon Ricotta Pasta with Arugula, perfect for a quick and satisfying meal any day of the week!
