Ingredients
1 lb short pasta, like penne or rigatoni (I used Mezzi rigatoni) 🍝
1 cup whole milk ricotta cheese 🧀
1 cup finely grated Parmesan or pecorino, plus more for serving 🧀
1 tablespoon freshly grated lemon zest 🍋
¼ cup fresh lemon juice from 1 to 2 lemons plus extra lemon wedges for serving 🍋
2 cups of arugula 🌿
Chili flakes for serving 🌶️
Salt and black pepper to taste 🧂
Olive oil for serving 🫒
Thinly sliced or torn basil leaves for serving (optional) 🌿
Instructions
1️⃣ 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. 🍲
2️⃣ 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. 🥄
3️⃣ Stir or whisk in ½ cup of pasta water until smooth. 🥄
4️⃣ 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. 🍝
5️⃣ Stir in the arugula. 🌿
6️⃣ 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. 🍋🧀🌶️
- Prep Time: 15min
- Cook Time: 20 min
Nutrition
- Calories: 450 Kcal