Lemon Ricotta Pasta
100%
0
Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per recipe
Calories2406.8 kcal (120%)
Total Fat54.1 g (77%)
Carbs364.8 g (140%)
Sugars14.8 g (16%)
Protein108 g (216%)
Sodium1227.8 mg (61%)
Fiber16 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 lbpasta
like penne or rigatoni, I used Mezzi rigatoni
1 cupwhole-milk ricotta
1 cupparmesan
freshly grated, or pecorino, plus more for serving
1 tablespoonlemon zest
freshly grated
¼ cuplemon juice
from 1 to 2 lemons, plus extra lemon wedges for serving
2 cupsarugula
chili flakes
for serving
olive oil
for serving
Instructions
Step 1
Cook pasta according to package instructions until al dente, reserving 1 cup of cooking water. Drain pasta and set aside.
Step 2
Make the sauce in the same pot: add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined.
Step 3
Stir or whisk in ½ cup of pasta water until smooth.
Step 4
Add the pasta and stir vigorously until the noodles are well coated adding more pasta water to loosen up the sauce as needed for a smooth sauce.
Step 5
Stir in the arugula.
Step 6
Serve immediately and top with remaining sauce from pan and a drizzle of olive oil. Serve with extra parmesan, red-pepper flakes and torn basil, if using and extra lemon wedges on the side.
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