Ingredients
1 lb short pasta, like penne or rigatoni (I used Mezzi rigatoni) ๐
1 cup whole milk ricotta cheese ๐ง
1 cup finely grated Parmesan or pecorino, plus more for serving ๐ง
1 tablespoon freshly grated lemon zest ๐
ยผ cup fresh lemon juice from 1 to 2 lemons plus extra lemon wedges for serving ๐
2 cups of arugula ๐ฟ
Chili flakes for serving ๐ถ๏ธ
Salt and black pepper to taste ๐ง
Olive oil for serving ๐ซ
Thinly sliced or torn basil leaves for serving (optional) ๐ฟ
Instructions
1๏ธโฃ Cook/boil pasta in a large pot according to package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain pasta and set aside. Turn off heat. ๐ฒ
2๏ธโฃ Make the lemon ricotta sauce in the same pot or in a large skillet. Add the ricotta, Parmesan, lemon zest and juice, salt, and pepper to taste, and stir until well combined. ๐ฅ
3๏ธโฃ Stir or whisk in ยฝ cup of pasta water until smooth. ๐ฅ
4๏ธโฃ Add the pasta and stir/toss vigorously until the noodles are well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce. ๐
5๏ธโฃ Stir in the arugula. ๐ฟ
6๏ธโฃ Serve immediately in a large bowl family-style or in individual bowls. Top with remaining sauce from the pan and a drizzle of olive oil. Serve with extra Parmesan, red pepper flakes, torn basil (if using), and extra lemon wedges on the side. ๐๐ง๐ถ๏ธ
- Prep Time: 15min
- Cook Time: 20 min
Nutrition
- Calories: 450 Kcal