Lemon-Arugula Ricotta Pasta
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from lemontreedwelling.com
serves 6 This Lemon-Arugula Ricotta Pasta is light, fresh, and deliciously creamy! Made with just 5 simple ingredients, it's delicious all on its own and makes the perfect base for any of your favorite proteins! I love to serve it with blackened salmon on top! Ingredients
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Preparation
- Cook the noodles al dente according to package instructions. Reserve 1 cup of pasta water for the sauce, then drain the noodles.
- In a medium skillet, combine the ricotta, lemon juice, lemon zest, salt and pepper. Mix in 1/2 cup of the reserved pasta water and whisk over medium heat until smooth and creamy.
- Stir in 1/2 cup freshly grated Parmesan cheese. Continue cooking until cheese is fully melted.
- Reduce heat to low, add the pasta to the sauce, and stir until fully coated and heated through.
- Remove from heat. Stir in the arugula and season with additional salt and pepper as desired. (*If sauce is too thick, slowly add additional pasta water to achieve desired consistency.)
- Sprinkle with remaining Parmesan cheese.
- Garnish with fresh basil or crushed red pepper flakes to taste.
- Enjoy as is or topped with your favorite proteins or veggies! (See notes for my favorites)
- Use any type of pasta noodles (fettuccine, rigatoni, spaghetti, penne, cavatappi)
- Substitute baby spinach or baby kale for the baby arugula
- Add fresh basil or tarragon
- Use vegetable or chicken broth in place of pasta water
- Add additional seasonings as desired (I would suggest 1/2 - 1 teaspoon garlic powder, onion powder, Italian seasoning, lemon pepper, or red pepper flakes)
- Substitute crumbled feta for the Parmesan
- Add 1 can of chopped artichoke hearts
- Stir in additional grilled or sautéed veggies (mushrooms, onions, bell peppers, broccoli, tomatoes)
- Top with your protein of choice (Blackened Salmon or Blackened Chicken are our favorites!)