CREAMY LEMON RICOTTA PASTA

bringing this lemon ricotta pasta back for a hi-hello because it’s *the* ultimate springtime dinner and all you need for it is is five ingredients, 15 minutes, one pot, and no side salad because the greens are already in there 👏🏻🍋🍃🥰 leftovers can be stored in the fridge for up to three days — although they never last that long — and the sauce can be made dairy-free. no arugula? sub spinach or omit! you’ve got options. :) CREAMY LEMON RICOTTA PASTA 1 cup short pasta, like rigatoni or penne • 1 cup whole-milk ricotta or dairy-free ricotta • 1 cup freshly grated parmesan, plus more for serving • 1 tbsp freshly grated lemon zest • 1/4 cup lemon juice • 2 cups of arugula • chili flakes and turn basil leaves for serving 1) cook pasta according to package directions until al dente, reserving 1 cup of cooking water; drain pasta. 2) make the sauce in the same pot: add ricotta! parmesan, lemon zest and juice, salt and pepper to taste and stir well. 3) stir in 1/2 cup pasta water until smooth. 4) add pasta and stir vigorously until pasta is well coated. continue adding pasta water as needed, until smooth. 5) stir in the arugula and serve immediately topped with remaining sauce from pan, extra parmesan, red-pepper flakes, and torn basil. note: to make sauce more creamy, add milk or cream instead of pasta water.

Good

% Daily Values based on a 2,000 calorie diet