Description
Lemon ricotta pasta with arugula.
Ingredients
- 12 ounces, weight Whole Wheat Rigatoni Or Other Tubular Pasta
- 2 Or 3 Large Lemons, Zest And Juice
- 2 cloves Garlic, Finely Minced (optional)
- 8 ounces, weight Part-skim Ricotta Cheese
- ½ cups Freshly Grated Parmesan Cheese, Divided
- ½ cups Extra Virgin Olive Oil, Divided
- ½ teaspoons Coarse Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 cup Fresh Arugula Or Other Fresh Greens, Divided
Preparation
Bring a large pot of water to a boil. Cook pasta per package directions.
In a medium-sized bowl, whisk together lemon zest, lemon juice, garlic (if using), ricotta cheese, half of the Parmesan cheese, half of the oil, salt and pepper. Set aside.
Once cooked, drain pasta and reserve at least 1 ½ cups pasta water. Place pot back on the stove and heat pasta water to medium-high. Add ricotta cheese mixture and whisk until combined. Bring to a simmer and whisk constantly, until thickened. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary. Add pasta back to the water and stir to combine. Gently fold in ¾ cup arugula.
Garnish pasta with remaining Parmesan cheese, olive oil and arugula and serve immediately.
