Lemon Ricotta Spaghetti With Arugula Recipe

Name: Lemon Ricotta Spaghetti With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt, plus more to taste; 1/2 pound spaghetti (I use whole wheat but use whatever you prefer); 1/4 cup extra virgin olive oil; 2 cloves garlic, sliced lengthwise as thinly as possible; 2 tablespoons lemon zest (1 to 2 lemons); 3 tablespoons juice (about 1 lemon); 1 pinch red pepper flakes; 1 cup fresh ricotta, homemade or best quality; 1/4 cup leftover ricotta whey or leftover pasta boiling water, plus more as needed; 4 cups lightly packed arugua

Servings: persons

2 teaspoons salt, plus more to taste
1/2 pound spaghetti (I use whole wheat but use whatever you prefer)
1/4 cup extra virgin olive oil
2 cloves garlic, sliced lengthwise as thinly as possible
2 tablespoons lemon zest (1 to 2 lemons)
3 tablespoons juice (about 1 lemon)
1 pinch red pepper flakes
1 cup fresh ricotta, homemade or best quality
1/4 cup leftover ricotta whey or leftover pasta boiling water, plus more as needed
4 cups lightly packed arugua

1
Set a large pot of water over high heat. Add the salt. Bring to a boil.
2
While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
3
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
4
Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
5
Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
6
Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add more whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
7
Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons salt, plus more to taste, 1/2 pound spaghetti (I use whole wheat but use whatever you prefer), 1/4 cup extra virgin olive oil, 2 cloves garlic, sliced lengthwise as thinly as possible, and more.

Yes, Lemon Ricotta Spaghetti With Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Ricotta Spaghetti With Arugula

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