Ingredients
Scale
- 1 lb short pasta (penne or rigatoni)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 2 cups arugula
- Olive oil, salt, and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente; reserve 1 cup of pasta water before draining.
- In a large skillet, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Whisk in reserved pasta water until smooth.
- Add drained pasta to the skillet and toss until coated; adjust consistency with more pasta water if needed.
- Stir in arugula until just wilted.
- Serve immediately with additional Parmesan and olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg