Lemon Ricotta Pasta With Arugula

Ingredients

1 lb short pasta, like penne or

rigatoni (I used Mezzi rigatoni)

1 cup whole milk ricotta cheese

1 cup finely grated Parmesan or

pecorino, plus more for serving

1 tablespoon freshly grated lemon

zest

¼ cup fresh lemon juice from 1 to 2

lemons plus extra lemon wedges

for serving

2 cups of arugula

Chili flakes for serving

Salt and Black pepper to taste

Olive oil for serving

Thinly sliced or torn basil leaves for

serving (optional)

Direction

1. Cook/boil pasta in a large pot

according to package instructions

until al dente, reserving 1 cup of

the starchy pasta water. Drain

pasta and set aside. Turn off heat.

2. Make the lemon ricotta sauce in

the same pot or in a large skillet

add the ricotta, parmesan, lemon

zest and juice, salt and pepper to

taste and stir until well combined.

3. Stir or whisk in ½ cup of pasta

water until smooth.

4. Add the pasta and stir/toss

vigorously until the noodles are

well coated adding more pasta

water to loosen up the sauce as

needed for a smooth sauce.

5. Stir in the arugula.

6. Serve immediately in a large bowl

family style or in individual bowls.

and top with remaining sauce from

pan and a drizzle of olive oil. Serve

with extra Parmesan, red-pepper

flakes and torn basil, if using and

extra lemon wedges on the side.