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Lemon Ricotta Pasta with Arugula

This **Lemon Ricotta Pasta with Arugula** is a **light, fresh, and creamy dish** that comes together in just **20 minutes**.
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Equipment

  • - Large pot for boiling pasta
  • - Large mixing bowl
  • Measuring cups and spoons
  • - Zester or grater
  • - Tongs or pasta spoon

Ingredients
  

  • - 12 oz pasta spaghetti, fettuccine, or rigatoni
  • - 1 cup ricotta cheese whole milk or part-skim
  • - 1 lemon zested and juiced
  • - 2 cloves garlic minced
  • - ¼ cup olive oil
  • - ½ teaspoon salt
  • - ¼ teaspoon black pepper
  • - ½ teaspoon red pepper flakes optional
  • - 2 cups fresh arugula
  • - ½ cup grated Parmesan cheese
  • - ½ cup pasta water reserved

Instructions
 

  • #### **Step 1: Cook the Pasta**
  • Bring a large pot of salted water to a boil. Cook **pasta** until **al dente** according to package instructions. Reserve **½ cup pasta water**, then drain.
  • #### **Step 2: Prepare the Ricotta Mixture**
  • In a large mixing bowl, whisk together **ricotta, lemon zest, lemon juice, garlic, olive oil, salt, black pepper, and red pepper flakes** until smooth.
  • #### **Step 3: Toss Everything Together**
  • Add the **hot pasta** directly to the ricotta mixture. Toss well, adding **pasta water as needed** to create a silky sauce. Stir in **arugula** and let it slightly wilt.
  • #### **Step 4: Serve & Enjoy**
  • Sprinkle with **grated Parmesan** and serve immediately. Pair with **garlic bread or a fresh salad**.