Lemon Ricotta Pasta with Arugula
Looking for a refreshing and creamy pasta dish that’s perfect for summer? This Lemon Ricotta Pasta with Arugula recipe is sure to impress! The zesty lemon combined with the creamy ricotta cheese creates a decadent sauce that pairs perfectly with the peppery arugula.
Ingredients:
- 8 oz spaghetti
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 2 cups arugula
- Salt and pepper to taste
- Grated parmesan cheese for topping
Instructions:
- Cook spaghetti according to package instructions.
- In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, minced garlic, salt, and pepper.
- Drain the spaghetti and add it to the bowl with the ricotta mixture. Toss to combine.
- Add arugula to the pasta and toss until the arugula wilts slightly.
- Serve hot, topped with grated parmesan cheese.
Popular Questions:
- Q: Can I use a different type of pasta?
- Q: Can I substitute spinach for arugula?
- Q: Can I add protein like chicken or shrimp to this pasta?
A: Yes, feel free to use your favorite type of pasta for this recipe.
A: Yes, spinach can be used as a substitute for arugula in this dish.
A: Absolutely, adding protein can enhance the dish. Cook the protein separately and then add it to the pasta at the end.
Helpful Tips:
- For a tangier flavor, add extra lemon zest or juice to the pasta.
- Top with toasted pine nuts or breadcrumbs for added crunch.
- Drizzle with a bit of extra virgin olive oil before serving for added richness.
Expert Secrets:
- Make sure to season the pasta water generously with salt before cooking the spaghetti for added flavor.
- Be sure not to overcook the arugula – it should just be wilted but still vibrant green for the best texture.
- Experiment with different herbs like fresh basil or parsley for added freshness.