Description
A quick and delicious creamy pasta dish featuring lemon, ricotta, and fresh arugula, perfect for a special dinner without the fuss.
Ingredients
Main Ingredients
- 12 ounces Pasta (spaghetti, linguine, or short pasta)
- 1 cup Whole milk ricotta (Use high quality for best results.)
- 1 large Lemon (zest and juice) (Zest before juicing for easier preparation.)
- 1/2 cup Parmesan cheese (freshly grated) (Grate fresh for better melting.)
- 2 tablespoons Olive oil
- 1 to 2 cloves Garlic (optional) (Minced if using.)
- 4 ounces Arugula (Can substitute with spinach if preferred.)
- to taste Salt and black pepper
- 1 to 1.5 cups Pasta water (saved from the pot) (Important for sauce consistency.)
Instructions
Cooking Pasta and Preparing Sauce
- Boil the pasta in salted water until just al dente.
- Before draining, scoop out 1 to 1.5 cups of pasta water and set aside.
- In a large bowl, mix ricotta, lemon zest, lemon juice, olive oil, grated parmesan, minced garlic (if using), salt, and pepper.
- Add the hot pasta to the bowl and toss with the sauce, adding pasta water gradually until it reaches a glossy, creamy consistency.
- Toss in arugula at the end, allowing it to wilt slightly. Taste and adjust with more lemon, salt, or pepper as needed.
Notes
Best served immediately. Store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of water to maintain creaminess. Fresh arugula can be added after reheating for added brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Italian