Lemon Ricotta Pasta with Arugula

Brighten up your dinner table with this exquisite Lemon Ricotta Pasta with Arugula recipe. The zesty lemon combined with creamy ricotta and peppery arugula creates a perfect harmony of flavors that will leave your taste buds singing!

Ingredients:

• 8 oz pasta of your choice
• 1 cup part-skim ricotta cheese
• Zest of 1 lemon
• Juice of 1 lemon
• 2 cups arugula
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

• Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• In a large bowl, mix the ricotta cheese, lemon zest, and lemon juice until smooth.
• Add the cooked pasta to the bowl with the ricotta mixture and toss to combine, adding reserved pasta water as needed to create a creamy sauce.
• Stir in the arugula and season with salt and pepper.
• Serve the pasta garnished with grated Parmesan cheese.

Popular questions:

• Q: Can I use whole milk ricotta instead of part-skim?

A: Yes, you can use whole milk ricotta for a creamier texture.

• Q: Can I substitute spinach for arugula?

A: Yes, spinach can be a good substitute for arugula, but the peppery flavor of arugula adds a unique taste to the dish.

Helpful tips:

• For a burst of freshness, add a squeeze of fresh lemon juice before serving.
• Toss in some cherry tomatoes for a pop of color and extra flavor.

Expert Secrets:

• To enhance the lemon flavor, add a sprinkle of lemon zest just before serving.
• For a creamier sauce, add a splash of heavy cream to the ricotta mixture.