Description
Silky lemon ricotta pasta dances with peppery arugula, creating a Mediterranean-inspired symphony of flavors. Fresh ingredients blend seamlessly, offering a light yet satisfying meal you’ll savor with each delightful bite.
Ingredients
Scale
Pasta and Cheese:
- 1 lb (454 grams) short pasta, like penne or rigatoni
- 1 cup (240 milliliters) whole milk ricotta cheese
- 1 cup (100 grams) finely grated Parmesan or pecorino cheese, plus more for serving
Citrus and Herbs:
- 1 tablespoon freshly grated lemon zest
- ¼ cup (60 milliliters) fresh lemon juice from 1 to 2 lemons
- 2 cups (60 grams) arugula
- Thinly sliced or torn basil leaves for serving (optional)
Seasonings and Garnishes:
- Salt to taste
- Black pepper to taste
- Chili flakes for serving
- Olive oil for serving
- Extra lemon wedges for serving
Instructions
- Fill a spacious pot with water and bring to a rolling boil. Generously season with salt and cook the pasta until it reaches a tender yet firm texture, periodically stirring to prevent sticking. Carefully extract 1 cup of the starchy cooking liquid before draining the pasta.
- Return the empty pot to the stovetop or transition to a large skillet. Gently combine ricotta, finely grated Parmesan, fragrant lemon zest, and freshly squeezed lemon juice. Season with a delicate sprinkle of salt and cracked black pepper.
- Gradually incorporate the reserved pasta water, whisking thoroughly to create a silky, smooth sauce. The liquid will help transform the ricotta into a luxurious, creamy consistency.
- Introduce the drained pasta into the sauce, using vigorous circular motions to ensure each strand is generously coated. If the mixture appears too thick, splash in additional pasta water to achieve a velvety texture.
- Fold in the peppery arugula leaves, allowing them to gently wilt from the residual heat of the pasta and sauce.
- Transfer the pasta to serving vessels, ensuring an even distribution of sauce. Embellish with a delicate drizzle of extra virgin olive oil, additional grated Parmesan, a sprinkle of red pepper flakes, torn fresh basil leaves, and accompanying lemon wedges for an extra burst of citrusy brightness.
Notes
- Pasta water is liquid gold for creating a silky, creamy sauce that clings perfectly to every noodle.
- Vigorously stirring the pasta helps emulsify the sauce, ensuring a smooth and luxurious coating.
- Fresh arugula adds a peppery bite and vibrant green color that elevates the entire dish.
- Adjust sauce consistency by gradually adding reserved pasta water for the ideal creamy texture.
- Finishing touches like extra Parmesan, red pepper flakes, and lemon wedges allow each diner to customize their plate.
- Serve immediately to enjoy the pasta at its peak temperature and texture, preventing the sauce from becoming too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg