Lemon Ricotta Pasta with Arugula
Lemon Ricotta Pasta with Arugula is a vibrant dish that combines creamy ricotta, zesty lemon, and peppery arugula for a delightful burst of flavor in every bite. Quick to prepare, this pasta recipe is perfect for a comforting weeknight dinner or an impressive dish for gatherings. With its fresh ingredients and customizable nature, it’s sure to bring a taste of sunshine to your table any time of the year.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz short pasta (e.g., fusilli or penne)
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 2 cups fresh arugula
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
- In a bowl, mix ricotta cheese, lemon zest, lemon juice, and olive oil until smooth.
- Combine the hot pasta with the ricotta mixture, gradually adding reserved pasta water to achieve desired consistency.
- Gently fold in arugula until slightly wilted.
- Season with salt and pepper, then serve with an extra drizzle of olive oil and grated lemon zest if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Find it online: https://carmenrecipes.com/lemon-ricotta-pasta-with-arugula/