Description
A simple, refreshing pasta dish combining creamy ricotta cheese with bright lemon flavors, fresh arugula, and Parmesan for an easy weeknight meal.
Ingredients
- 1 lb short pasta (e.g., penne, rigatoni)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or Pecorino cheese, plus extra for serving
- 1 tbsp fresh lemon zest
- ¼ cup fresh lemon juice (from 1-2 lemons), plus lemon wedges for serving
- 2 cups fresh arugula
- Salt and freshly ground black pepper, to taste
- Chili flakes, for serving (optional)
- Olive oil, for drizzling (optional)
- Fresh basil leaves, thinly sliced or torn, for serving (optional)
Instructions
- Cook your chosen pasta in a large pot of generously salted boiling water according to package directions until al dente.
- Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
- In the same warm pot (off the heat), combine the ricotta cheese, grated Parmesan (or Pecorino), lemon zest, lemon juice, salt, and pepper. Whisk until thoroughly combined.
- Gradually whisk in ½ cup of the reserved pasta water until the sauce achieves a smooth consistency.
- Return the drained pasta to the pot with the ricotta sauce. Toss vigorously to ensure every noodle is evenly coated. Add more pasta water, a little at a time, if the sauce needs to be loosened for desired smoothness.
- Stir in the fresh arugula until it wilts slightly from the pasta’s residual heat.
- Serve immediately in bowls. Drizzle with a touch of olive oil, sprinkle with extra Parmesan, chili flakes, and fresh basil, and offer lemon wedges on the side for an extra burst of flavor.
Notes
- Use high-quality ricotta for the creamiest texture.
- Adjust lemon juice for desired tartness.
- This recipe is best served fresh; leftovers can be stored in the fridge for up to 2 days.