Description
A creamy pasta dish that perfectly combines fresh ricotta, zesty lemon, and peppery arugula for a comforting meal.
Ingredients
Scale
- 12 ounces pasta (spaghetti, fettuccine, or your choice)
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 2 cups arugula
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta and set aside.
- Prepare the Sauce: In a large mixing bowl, combine the ricotta cheese, lemon zest, and fresh lemon juice. Mix until well incorporated and creamy.
- Combine Ingredients: Add the drained pasta to the bowl with the ricotta mixture. Toss to coat the pasta evenly. If the pasta seems dry, add little by little of the reserved pasta water until you reach the desired creamy consistency.
- Incorporate Arugula: Gently fold in the arugula and grated Parmesan cheese. The heat from the pasta will wilt the arugula just enough, keeping it crisp and vibrant.
- Season: Lastly, drizzle the olive oil over the dish and season with salt and pepper to taste. Give it one last toss to blend everything deliciously together.
- Serve: Plate your creamy pasta and garnish with fresh basil leaves for a pop of color and added fragrance. Enjoy your cozy creation!
Notes
Make ahead by preparing the ricotta mixture in advance. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg