Directions
- 1Cook pasta according to package directions until al dente, reserving 1 cup of cooking water.
- 2Drain pasta.
- 3In the same pot, add ricotta, parmesan, lemon zest and juice, salt, and pepper to taste.
- 4Stir well.
- 5Stir in 1/2 cup of pasta water until smooth.
- 6Add pasta and stir vigorously until the pasta is well coated.
- 7Continue adding pasta water as needed until smooth.
- 8Stir in the arugula.
- 9Serve 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 whole-milk ricotta or dairy-free ricotta
- 1 cup freshly grated parmesan
- 1 tbsp freshly grated lemon zest
- 0.25 cup lemon juice
- 2 cups arugula
- chili flakes
- torn basil leaves
- salt
- pepper
- 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.
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