Lemon Ricotta Pasta

I am in love with this lemon ricotta pasta.  For various reasons.  

1) it only requires a handful of ingredients

2) it is so super simple; like, weeknight-dinner, ready-in-20-minutes, simple

3)  it is fabulous as far as flavor goes.  

So really, we have 3 of the most important things working in our favor right now, especially if we're talking food.  Which of course, we are.  Because what else is there?

Lemon Ricotta Pasta Recipe

Anyway, this pasta will become one of those staple recipes that you pull out of your cute lil pocket on those nights where you 1) had a long day at work, 2) don't feel like cooking and 3) still want something delicious for dinner.  

So, basically every night.

At least that's how it works around here.  And if the recipe provides enough leftovers for, say, 3 days in a row, that is just another bonus.  Amiright?

Okay, okay, so the recipe is quick and simple and perfect for weeknights.

Blah blah blah.  But let's get down to the meat and potatoes here... the flavor and overall deliciousness. Because that's really what we all wanna come home to at night.  

So, we have pasta, which pretty much hits a homerun every time, with everyone.  

And I used whole wheat rigatoni for this one because it's incredibly hearty, and because it's tubular {in so many ways}, so it will soak up all of the velvety sauce.  

Speaking of sauce.... this stuff is killer.  It's a mix of lemon zest and lemon juice, ricotta, Parmesan cheese, starchy pasta water, olive oil {or butter, just sayin'} and a generous pinch of salt and freshly cracked black pepper.

THAT'S IT.  

Everyone has those items at home, right?? {Cue the raising of all of your hands.}  

So whisk 'em all together in a steaming pot and you have this creamy and luxurious sauce for that earthy pasta. 

Oh, and don't forget to toss a handful of spicy arugula in there, because, well, it's arugula.

I just don't understand how something so simple can be so delicious.  But that's the beauty of it, folks.  

But, just a few notes on that.  When using just a few simple ingredients {plus all of the other times you're cooking}, it's important to make sure those guys are the highest quality ingredients you can get!  

And that doesn't have to mean pricey...  it just means to make sure you use fresh lemon {it just has to happen} with the zest, good {refrigerated} Parmesan cheese, which is in abundance here in Wisconsin, a rich extra virgin olive oil, and that hearty 100% whole grain pasta I was talkin' bout.

And with that, you'll have an amazing dinner in no-time-at-all.  

{And leftovers for dayzzzz.  And maybe you'll even eat this for breakfast.  No judgement.}

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