Description
Creamy ricotta, bright lemon, peppery arugula, and tender pasta create a fresh, elegant, comforting meal bursting with vibrant flavor.
Ingredients
Scale
- 1 lb. spaghetti or linguine
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- Zest of 2 lemons
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup reserved pasta water
- 1/4 cup chopped fresh basil
- Extra Parmesan for serving
- Fresh parsley and lemon slices for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Mix the ricotta, Parmesan, lemon zest, salt, pepper, and half the lemon juice in a large bowl.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and cook for 1 minute until fragrant.
- Add the cooked pasta to the skillet and toss gently.
- Stir in the ricotta mixture while the pasta is still hot.
- Gradually add reserved pasta water until the sauce becomes smooth and creamy.
- Mix in the remaining lemon juice, chopped basil, and red pepper flakes if using.
- Taste and adjust the seasoning.
- Serve immediately with extra Parmesan, parsley, fresh lemon zest, and cracked black pepper.