Zesty Italian Lemon Ricotta Pasta with Fresh Arugula

Ingredients

• 12 oz pasta, such as spaghetti or fettuccine
• 1 cup ricotta cheese
• 1 cup arugula, lightly packed
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup parmesan cheese, grated
• to taste salt and black pepper

Method

1. 01
   Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. 02
   While the pasta is cooking, in a large mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix well until smooth and creamy.
3. 03
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
4. 04
   Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the pasta to the skillet with the garlic and toss to coat.
5. 05
   Remove the skillet from heat and add the ricotta mixture to the pasta, stirring to combine. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
6. 06
   Toss in the fresh arugula and grated parmesan cheese, mixing until the arugula wilts slightly.
7. 07
   Season to taste with salt and black pepper. Serve immediately, garnished with additional parmesan cheese and a drizzle of olive oil if desired.