Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Ingredients: 12 ounces pasta whole wheat rigatoni or other tubular; 3 lemons large; 2 cloves garlic finely minced, optional; 8 ounces part-skim ricotta cheese; 1/2 cup grated Parmesan cheese freshly; 1/2 cup extra virgin olive oil; 1/2 teaspoon coarse salt; 1/2 teaspoon ground black pepper freshly; 1 cup arugula fresh, or other greens

9 ingredients

4 steps

Ingredients

12 ounces pasta whole wheat rigatoni or other tubular
3 lemons large
2 cloves garlic finely minced, optional
8 ounces part-skim ricotta cheese
1/2 cup grated Parmesan cheese freshly
1/2 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper freshly
1 cup arugula fresh, or other greens

Directions

1

Bring a large pot of water to a boil. Cook pasta per package directions.
2

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.
3

Once cooked, drain the pasta and reserve at least 1 1/2 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 3/4 cup arugula.
4

Garnish pasta with remaining Parmesan cheese, olive oil and arugula and serve immediately.