Description
Bright, creamy, and bursting with fresh flavors, this Lemon Ricotta Pasta with Arugula is a delightful dish perfect for any occasion. The combination of zesty lemon, creamy ricotta, and peppery arugula creates a harmonious blend that’s both refreshing and satisfying. This recipe is simple to prepare yet sophisticated enough to impress at any dinner party.
Ingredients
12 oz dry angel hair pasta
16 oz ricotta cheese
1/2 cup reserved pasta water
1 lemon, zest & juice
2 cups fresh baby arugula
1 tsp salt
1/2 tsp pepper
1 cup freshly grated Parmesan cheese
Garnishes: fresh basil, red pepper flakes
Instructions
Cook pasta al dente according to package instructions. Reserve 1 cup of pasta water before draining.
In a medium skillet, combine ricotta, lemon zest, lemon juice, salt, and pepper. Mix in 1/2 cup of reserved pasta water and whisk until smooth and creamy over medium heat.
Stir in 1/2 cup Parmesan cheese until melted.
Reduce heat to low, add pasta to the sauce, and stir until fully coated.
Remove from heat, stir in arugula, and season with additional salt and pepper if needed.
Sprinkle with remaining Parmesan cheese and garnish with fresh basil or red pepper flakes.
Serve immediately and enjoy the fresh, vibrant flavors!