Description
Creamy lemon ricotta pasta with fresh arugula and Parmesan, ready in just 20 minutes for a light vegetarian meal.
Ingredients
Scale
- 12 ounces pasta
- 1 cup whole-milk ricotta cheese
- 1 large lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- 3 cups fresh arugula
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted water until al dente and reserve pasta water.
- Mix ricotta, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl.
- Add hot pasta to the ricotta mixture and toss.
- Stir in reserved pasta water until sauce is smooth.
- Fold in Parmesan and arugula until wilted.
- Serve immediately.
Notes
- Use whole-milk ricotta for best texture.
- Add extra lemon zest at serving for more brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg