CREAMY LEMON RICOTTA RIGATONI

15 mins
Serves 1
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Directions

  1. 1Cook pasta according to package directions until al dente, reserving 1 cup of cooking water.
  2. 2Cook pasta according to package directions until al dente, reserving 1 cup of cooking water.
  3. 3Cook pasta according to package directions until al dente, reserving 1 cup of cooking water.
  4. 4Drain pasta.
  5. 5Drain pasta.
  6. 6Drain pasta.
  7. 7In the same pot, add ricotta, parmesan, lemon zest and juice, salt, and pepper to taste.
  8. 8In the same pot, add ricotta, parmesan, lemon zest and juice, salt, and pepper to taste.
  9. 9In the same pot, add ricotta, parmesan, lemon zest and juice, salt, and pepper to taste.
  10. 10Stir well.
  11. 11Stir well.
  12. 12Stir well.
  13. 13Stir in 1/2 cup of pasta water until smooth.
  14. 14Stir in 1/2 cup of pasta water until smooth.
  15. 15Stir in 1/2 cup of pasta water until smooth.
  16. 16Add pasta and stir vigorously until the pasta is well coated.
  17. 17Add pasta and stir vigorously until the pasta is well coated.
  18. 18Add pasta and stir vigorously until the pasta is well coated.
  19. 19Continue adding pasta water as needed until smooth.
  20. 20Continue adding pasta water as needed until smooth.
  21. 21Continue adding pasta water as needed until smooth.
  22. 22Stir in the arugula.
  23. 23Stir in the arugula.
  24. 24Stir in the arugula.
  25. 25Serve immediately topped with remaining sauce from the pan, extra parmesan, red-pepper flakes, and torn basil.
  26. 26Serve immediately topped with remaining sauce from the pan, extra parmesan, red-pepper flakes, and torn basil.
  27. 27Serve immediately topped with remaining sauce from the pan, extra parmesan, red-pepper flakes, and torn basil.

Ingredients

  • 1 cup short pasta, like rigatoni or penne
  • 1 cup short pasta, like rigatoni or penne
  • 1 cup short pasta, like rigatoni or penne
  • 1 cup whole-milk ricotta or dairy-free ricotta
  • 1 cup whole-milk ricotta or dairy-free ricotta
  • 1 cup whole-milk ricotta or dairy-free ricotta
  • 1 cup freshly grated parmesan
  • 1 cup freshly grated parmesan
  • 1 cup freshly grated parmesan
  • 1 tbsp freshly grated lemon zest
  • 1 tbsp freshly grated lemon zest
  • 1 tbsp freshly grated lemon zest
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 2 cups arugula
  • 2 cups arugula
  • 2 cups arugula
  • chili flakes
  • chili flakes
  • chili flakes
  • torn basil leaves
  • torn basil leaves
  • torn basil leaves
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 cup pasta water
  • 1 cup pasta water
  • 1 cup pasta water

Equipment

pot

Tips

  • Leftovers can be stored in the fridge for up to three days.
  • The sauce can be made dairy-free.
  • If no arugula, sub spinach or omit.
  • To make the sauce more creamy, add milk or cream instead of pasta water.