Zesty Lemon Ricotta Pasta with Peppery Arugula Delight
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:25 minutes
Yield:Serves 4
Description
Indulge in Zesty Lemon Ricotta Pasta paired with Peppery Arugula for a refreshing delight Perfect for a quick flavorful meal any time
Ingredients
Scale
8 oz of pasta (spaghetti or fettuccine are great choices)
1 cup ricotta cheese (substitute with cottage cheese for a lower fat option)
Zest and juice of 1 lemon
2 tablespoons extra virgin olive oil
2 cups arugula (spinach can be used as a substitute)
1/2 cup grated Parmesan cheese (nutritional yeast for a vegan option)
Salt and black pepper to taste
Crushed red pepper flakes (optional for a spicy kick)
Instructions
Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. This usually takes around 8-10 minutes. Reserve about 1 cup of the pasta water before draining.
Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the lemon zest and sauté for 1-2 minutes to infuse the oil with flavor. Remove the skillet from heat.
Combine Ingredients: In a mixing bowl, combine the ricotta cheese, lemon juice, and a pinch of salt and pepper. Mix until smooth. Gradually fold in the warm pasta, arugula, and half of the reserved pasta water to create a creamy sauce. Add more pasta water if needed to achieve desired consistency.
Finish and Serve: Top the dish with grated Parmesan cheese and, if desired, a sprinkle of crushed red pepper flakes. Toss gently to combine all ingredients well. Serve immediately and enjoy this delightful dish while it’s warm!
