Lemon Ricotta Pasta with Arugula

Name: Lemon Ricotta Pasta with Arugula
Ingredients: 1 lb short pasta, like penne; 1 cup whole-milk ricotta*; 1 cup freshly grated parmesan; 1 Tbsp freshly grated lemon zest; ¼ cup lemon juice; 2 cups of arugula

I made this tasty ricotta pasta recipe with fresh, homemade ricotta (all you need is whole milk, salt, and a little lemon juice), but store-bought works just fine. This pasta is light enough for summer, but will still satisfy your pasta craving. Plus, at only five ingredients, it is super easy to make. Serve it alongside roast chicken for dinner or on its own for a light lunch.

Lemon Ricotta Pasta with Arugula

Ingredients

1 lb short pasta, like penne
1 cup whole-milk ricotta*
1 cup freshly grated parmesan
1 Tbsp freshly grated lemon zest
¼ cup lemon juice
2 cups of arugula

Instructions

Cook pasta according to package instructions, reserving 1/3 cup of the cooking water. Drain pasta and set aside.
In the same pot, heat 1/4 cup olive oil with 1 tsp red pepper flakes until fragrant, add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste, and stir until well combined.
Stir ind pasta water until smooth.
Add the pasta and stir vigorously until the noodles are well coated
Stir in the arugula.
Serve immediately and top with the remaining sauce from the pan and a drizzle of olive oil. Serve with parmesan and red pepper flakes.

Notes

I made my own ricotta, but you can use store-bought. Here's my homemade ricotta recipe.

Check out all my pasta recipes here.