Lemon Ricotta Pasta
Ingredients
The pasta
-
1
pound
rigatoni (or other tubular pasta)
The sauce
-
3
large
lemons (zest and juice)
-
3
cloves
garlic
-
15
ounces
ricotta cheese
-
½
cup
freshly grated Parmesan cheese
-
½
cup
olive oil
-
1
teaspoon
coarse salt
-
½
teaspoon
freshly ground black pepper
-
1
cup
fresh arugula (optional)
Instructions
- 1. Boil water in a large pot and cook the pasta according to the package instructions. Reserve at least 1 cup of pasta water before draining.
- 2. In a bowl, whisk together lemon zest, lemon juice, minced garlic, ricotta, half of the Parmesan, half of the olive oil, salt, and pepper.
- 3. Heat the reserved pasta water in the pot over medium-high heat, then add the ricotta mixture and whisk until combined.
- 4. Bring the mixture to a simmer, whisking constantly until it thickens. Add more pasta water to reach the desired consistency.
- 5. Add the cooked pasta to the sauce and stir to combine.
- 6. Garnish with arugula (if using), remaining Parmesan, olive oil, and black pepper. Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
349
Total fat
19g
Total carbohydrates
34g
Total protein
10g
Sodium
372mg
Cholesterol
20mg
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