Lemon Ricotta Pasta

1. 1

   1.

2. 2

   Boil water for pasta and cook according to package directions.

3. 3

   Make sure to reserve 1/2 cup of the cooking water after you strain out the pasta.

4. 4

   2.

5. 5

   Once the pasta is boiling away, begin cooking the sauce.

6. 6

   In a nonstick pan over medium heat, heat the olive oil, ricotta, lemon juice and lemon zest (reserve a pinch for sprinkling on top).

7. 7

   Cook for no more than 3 minutes until combined and then add the pasta, olives and arugula.

8. 8

   Add the reserved cooking water one pinch at a time to add volume to the sauce.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.