Ricotta Lemon Pasta - One Pot Recipe

Name: Ricotta Lemon Pasta - One Pot Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup whole milk ricotta cheese (or you can also use part-skim); ½ cup Parmigiano-Reggiano (grated; plus more for topping); 2 tbsp extra-virgin olive oil (plus more for topping); 2 medium lemons (zested and juiced); ½ tsp red pepper flakes (or to taste (optional)); 1 lb penne pasta (or a similar shape); 2-3 cups baby arugula; salt and pepper (to taste)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Chenée Lewis

lemon ricotta sauce

Ingredients

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1 cup whole milk ricotta cheese (or you can also use part-skim)½ cup Parmigiano-Reggiano (grated; plus more for topping)2 tbsp extra-virgin olive oil (plus more for topping)2 medium lemons (zested and juiced)½ tsp red pepper flakes (or to taste (optional))1 lb penne pasta (or a similar shape)2-3 cups baby arugulasalt and pepper (to taste)

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Instructions

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Step 1

In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest and juice, and red pepper flakes. Set aside.

Step 2

Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.

Step 3

Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.

Step 4

Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.

Step 5

Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.