Description
Lemon Ricotta Pasta With Arugula is a refreshing and creamy pasta dish that combines the lusciousness of fresh ricotta with zesty lemon and peppery arugula. This quick and easy recipe is perfect for weeknight dinners or entertaining guests, delivering vibrant flavors in every bite. Enjoy a delightful experience as you twirl your fork into this bowl of sunshine, making each meal feel special.
Ingredients
Scale
- 8 oz spaghetti or penne
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 3 cups arugula
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook pasta in salted water according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- In a bowl, mix ricotta, lemon juice, zest, salt, and pepper until smooth.
- Combine hot pasta with the ricotta mixture in the bowl while still warm.
- Gradually add reserved pasta water to achieve desired creaminess.
- Gently fold in arugula until slightly wilted.
- Serve immediately, drizzled with olive oil and extra lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 490
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg