Lemon Ricotta Pasta
Creamy and bright, this quick and easy pasta dish is a win for dinner!
Print
Pin
ingredients
- 1 lb short pasta like rigatoni (that's what I use!) or penne
- 1 cup whole-milk ricotta
- 1 cup freshly grated parmesan plus more for serving
- 2 cloves garlic minced
- Zest of 2 lemons
- Juice from 2 lemons
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups arugula
- 1/2 tsp red pepper flakes
- Garnish: freshly chopped basil
instructions
- Bring a pot of salted water to a boil over high heat. Cook pasta according the the directions on the package.
- Reserve 1 1/2 cups pasta water and set aside. Drain pasta and set aside.
- Return the empty pot back to the stove over low heat. Add ricotta, parmesan, garlic, lemon zest, lemon juice, salt, and pepper. Stir to combine and add in 1/2 cup pasta water. Stir until smooth. If the sauce is too thick, add more pasta water (a 1/4 cup at a time), until smooth.
- Add cooked pasta to the pot and stir until the pasta is coated with the sauce. Fold in arugula and red pepper flakes. Cook over low heat for 1 to 2 minutes until wilted.
- Serve with freshly chopped basil.