Lemon Ricotta Pasta With Arugula

• servings: 5 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

1 lb fusilli

1 cup whole milk ricotta cheese

1 cup grated parmesan

1 tbsp lemon zest

1/4 cup lemon juice

2 cups arugula

Chili flakes (for serving)

Olive Oil (for serving)

Salt (to taste)

pepper (to taste)

Directions

Cook/boil pasta in a large pot according to package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain pasta and set aside. Turn off heat.

Make the lemon ricotta sauce in the same pot or in a large skillet add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined

Stir or whisk in ½ cup of pasta water until smooth.

Add the pasta and stir/toss vigorously until the noodles are well coated adding more pasta water to loosen up the sauce as needed for a smooth sauce.

Stir in arugula

Serve immediately. Top with a drizzle of olive oil, sprinkle of extra Parmesan, red-pepper flakes and torn basil.