This creamy pasta pairs the bright flavor of lemon with the peppery notes of arugula.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 1 pound ricotta
- Grated zest of 1 lemon plus 2 tablespoons fresh lemon juice
- 1 1/2 cups baby arugula
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
- Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 598 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 56 mg |
| Sodium | 581 mg |
Reviews
This is one dish the family likes me to keep on weekly rotation. We add shrimp that I saute and add at the end for extra flavor and to make the meal a little heavier. We also love lemons so I add more of the juice and a little extra garlic and cheese. I also like how quick and easy it is to make. It is for sure a keeper in our house.
OK, we LOVE this recipe! I cooked a little diced prosciutto in the skillet before putting the pasta together. I also used more lemon juice, less pasta, more arugula. Mine was half/half arugula and pasta. I used Buitoni homemade linguini, which makes it fluffy and light. It was awesome. We will definitely be making this again.
I love all the ingredients used individually but together it just came out so bland! Won’t be making it again.
Ehh…would not make this again.
I made this for dinner with the addition of grilled chicken breast chunks mixed in. So easy and very delicious! Will definitely be making again.
We loved this! Super easy and better than expected. I used homemade ricotta and, per suggestion of some others, added some grilled shrimp. However, it would have been just as delicious without the protein. Very light—lovely spring dinner! This one goes in the permanent file.
This looks fantastic! I will make it once the zucchini are in season instead of using pasta. I love the suggestions of added shrimp.
Super easy, fresh weeknight meal. I did add a few sautéed shrimp because I need the protein. I think there are lots of light proteins that would be a lovely addition to this dish if that is what you need for your diet.
Delicioso!!! Creamy, velvety sauce with a wonderful but not overwhelmong lemon flavor – I subbed baby spinach for arugula (we were out), so didn’t get that nice, peppery contrast- balanced that out with extra fresh cracked pepper
We enjoyed this recipe’s creamy lemon flavor, one change was made… I added grilled shrimp on top for protein. Used full fat ricotta so the dish had a rich tasting consistency.