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Lemon Ricotta Pasta

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5 from 1 review

Fresh lemon and ricotta sauce tossed with al dente rigatoni, olive oil, spicy arugula and Parmesan cheese.

Ingredients

Units Scale
  • 1–pound rigatoni (or other tubular pasta)
  • Zest and juice of 3 large lemons (about 1 cup)
  • 3 cloves of garlic, peeled and minced
  • 15–ounces ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper + more for serving
  • 1 cup fresh arugula or other fresh greens (optional)

Instructions

  1. Bring a large pot of water to a boil. Cook the pasta per package directions. Once cooked, reserve at least 1 cup pasta water. Drain and discard the rest of the pasta water. Set cooked pasta aside. 
  2. In a medium-sized bowl, whisk together the lemon zest, lemon juice, garlic, ricotta cheese, half of the Parmesan cheese, half of the olive oil, salt and pepper. Set aside.
  3. Place the pot back on the stove and heat pasta water to medium-high.
  4. Add the 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 the seasoning, if necessary.
  5. Add the pasta back to the water and stir to combine.
  6. Garnish pasta with arugula (if using), remaining Parmesan cheese, olive oil and freshly cracked black pepper and serve immediately.

Notes

Storage Tip: Pasta can be refrigerated up to 3 days.

Nutrition

Find it online: https://thehealthyepicurean.com/lemon-ricotta-pasta/