Description
A comforting creamy pasta dish brightened with citrus and fresh arugula, perfect for quick weeknight dinners.
Ingredients
Scale
- 12 ounces pasta (spaghetti, fettuccine, or your choice)
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 2 cups arugula
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare the ricotta mixture: In a mixing bowl, combine the fresh ricotta cheese, lemon zest, lemon juice, and olive oil. Whisk until creamy and well-blended.
- Combine and toss: In your pot (off the heat), add the drained pasta to the ricotta mixture, tossing gently to coat the pasta with the creamy goodness.
- Add fresh ingredients: Stir in the arugula and grated Parmesan cheese, mixing well to combine. Season with salt and pepper to taste.
- Serve and garnish: Plate the pasta and sprinkle with additional Parmesan, a drizzle of olive oil, and fresh basil leaves if desired. Serve immediately and enjoy.
Notes
Feel free to use gluten-free or whole wheat pasta for a healthier version. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg