Creamy Lemon Ricotta Pasta

Use 8 ounces of pasta, a whole small container of ricotta, and everything else the same.

1 cup short pasta, like rigatoni or penne

1 cup whole-milk ricotta or dairy-free ricotta

1 cup freshly grated parmesan, plus more for serving

1 tbsp freshly grated lemon zest

¼ cup lemon juice

2 cups of arugula

Chili flakes

Basil leaves for serving

Cook pasta according to package directions until al dente, reserving 1 cup of cooking water; drain pasta
Make the sauce in the same pot: add ricotta! parmesan, lemon zest and juice, salt and pepper to taste and stir well
Stir in ½ cup pasta water until smooth
Add pasta and stir vigorously until pasta is well coated. continue adding pasta water as needed, until smooth
Stir in the arugula and serve immediately topped with remaining sauce from pan, extra parmesan, red-pepper flakes, and torn basil

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m