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?
- Q: Can I substitute spinach for arugula?
A: Yes, you can use whole milk ricotta for a creamier texture.
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.