Description
A light and creamy pasta dish featuring ricotta and fresh arugula, brightened with lemon and garlic.
Ingredients
Scale
- 8 oz pasta
- 1 cup whole milk ricotta
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
- 2 cups fresh arugula
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large bowl, whisk together the ricotta, lemon zest, lemon juice, salt, and pepper. Add a few tablespoons of hot pasta water to loosen the mixture into a sauce.
- In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Remove from heat.
- Add the hot pasta into the ricotta mixture. Pour in the garlic-infused olive oil and toss to coat. Add pasta water as needed to achieve a creamy consistency.
- Fold in the fresh arugula gently, allowing the residual heat to slightly wilt the greens.
- Sprinkle with Parmesan cheese, adjust seasoning if needed, and serve warm.
Notes
- This dish is best served immediately to enjoy the freshness of the ingredients.
- Feel free to add more vegetables or protein, such as grilled chicken or shrimp, for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg