Description
A delightful combination of creamy ricotta, zesty lemon, and fresh arugula, this Lemon Ricotta Pasta is the perfect balance of rich and refreshing. The fresh pasta gives it a tender texture, while the creamy ricotta and lemon sauce add a tangy kick that will leave you craving more.
Ingredients
Scale
- 12 oz fresh pasta (fettuccine or tagliatelle)
- 1 cup whole milk ricotta cheese
- 2 medium lemons (juice of 1, zest of 1)
- 4 cups fresh arugula
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add fresh pasta and cook for 2-3 minutes until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Make the Sauce: Heat olive oil in a large skillet over medium heat. If using, sauté finely chopped garlic for 30 seconds until fragrant. Add ricotta and reserved pasta water, mixing until smooth.
- Add Flavor: Stir in lemon juice, zest, salt, and pepper to taste, ensuring the sauce is balanced and creamy.
- Combine: Toss the cooked pasta into the skillet, coating it well in the sauce. Fold in the arugula and cook for about 1 minute until just wilted. Serve immediately.
Notes
- For extra flavor, you can sprinkle some grated Parmesan cheese on top before serving.
- Adjust the lemon to suit your taste for more brightness or subtlety.