Lemon-Arugula Ricotta Pasta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (16-oz) pkg rigatoni
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 Tbsp lemon zest
- ¼ cup lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 (5-oz) pkg baby arugula
- ¾ tsp crushed red pepper
Instructions
- Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
- Meanwhile, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper in a large saucepan over medium heat. Whisk in ½ cup pasta water; cook 5 to 6 minutes or until smooth and thoroughly heated.
- Add pasta; toss. Stir in arugula until wilted. Stir in remaining pasta water, if needed, to create a smooth sauce. Sprinkle with red pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
417
|
417
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 18 | 18 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 442 | 442 |
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