Description
Lemon Ricotta Pasta With Arugula is a bright and refreshing dish that brings the essence of Italian cuisine to your table. This creamy pasta, adorned with zesty lemon and peppery arugula, is a perfect choice for weeknight dinners or casual gatherings. With its vibrant flavors and easy preparation, it promises a delightful culinary experience that transports you to sun-kissed Mediterranean shores with every bite.
Ingredients
Scale
- 8 oz fettuccine or spaghetti
- 1 cup fresh ricotta cheese
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups arugula
- 2 tbsp extra virgin olive oil (plus more for serving)
- 1/4 cup grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
Instructions
- Boil the pasta in salted water until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
- In a bowl, combine ricotta, lemon juice, lemon zest, and olive oil; mix until creamy.
- In a skillet over medium heat, saut? arugula in olive oil until wilted (about 2 minutes).
- Combine drained pasta with the ricotta mixture and saut?ed arugula. Add reserved pasta water as needed for creaminess.
- Season with salt and pepper; sprinkle with Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg