Lemon Ricotta Spaghetti with Arugula
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melissav says: I find myself making this dish after a long, hard day after work. It is bright yet filling pasta dish that will get you out of the kitchen in the time it take you to boil the pasta.
Serves 2-3
- 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, from 1-2 lemons
- juice from 1 lemon
- 1 pinch red pepper flakes
- 1 cup fresh ricotta, homemade or best quality
- 4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
- 4 cups lightly packed arugua
- salt
- Bring a pot of well salted water to boil
- 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.
- While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
- 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.
- 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.
- 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 up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
- Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
5 months ago ginampen
Very impressive quick recipe. The biggest compliment was when my guest noted that you could distinctly taste each ingredient, but that everything melded together for an amazing tasting pasta. I made it with whole wheat spaghetti and used bit more lemon juice then called for just because I love lemon. I will be making this again!
7 months ago chimera
I made this from leftovers (arugula and ricotta staring back at me in the fridge) and I must say it's one of the easiest, tastiest, most satisfying pasta dishes I've had in a LONG time! My husband and I really enjoyed it - and the leftovers heated up nicely the next night. The arugula really held up in the fridge overnight - just as delicious the second night. Thanks for such an easy, fun, DELISH recipe!
9 months ago elltea
Delicious -- definitely a new weeknight staple! Next time I will use a slightly less bitter green to balance out the lemon zest.
10 months ago njhomechef
I love arugula, but sadly, the rest of my family does not. . .so I subbed in an equal amount of watercress--delicious!! Used DreamFields pasta to keep the fiber but lower the carbs, and part-skim ricotta to keep it light, and the recipe was still awesome!!!
10 months ago TheWimpyVegetarian
How did I miss this?? I love how this looks. I'm making it this weekend for sure. Thanks for another great recipe Melissa!
10 months ago TheWimpyVegetarian
I couldn't wait that long. I made it tonight. I didn't have any arugula on hand so I blanched some swiss chard, chopped it and added that in. Sooooo good!
10 months ago melissav
Suzanne, so glad you gave it a try and enjoyed it. Hope you are having a nice weekend.
10 months ago TheWimpyVegetarian
Just had leftovers, and now I realize I will need to make some more. So easy and so delicious! It's a weekend of house-hunting, so not sure it's relaxing, but it's fun. Hope you're having a nice weekend too!
10 months ago PRST
Made this last night with a few minor changes. Added the crushed red pepper with the garlic and heated both in the olive oil. I used two large pinches of red pepper for a little more zip and two large cloves of garlic. I also increased the arugula to 4 cups packed arugula. Finishing with fresh cracked pepper and coarse salt, along with a drizzle of lemon juice and a really good olive oil, is essential. Homemade ricotta is the icing on the cake (I used a different recipe for that...)! Yummy, easy, and oh, so fresh tasting!!!
12 months ago daphne.hayer
I've made this dish ten times in the last year. It is now my favorite pasta dish.
about 1 year ago LLStone
I made this tonight and subbed gnocchi for pasta and added a couple of baby portabellas in the saute - it was delicious. I love a sauce w/ lemon, and I loved the peppery addition of the arugula. The sauce was really light and the gnocchi kind of hearty - a good combo for this cold January evening. I'll make this again!
about 1 year ago Texas Ex
Absolutely delicious! A nice, light start to the new year. Thanks!
about 1 year ago Texas Ex
Absolutely delicious! A nice, light start to the new year. Thanks!
about 1 year ago InspiredFlavors
Melissav, I just made this for dinner and it was fabulous! Thank you! I've added it to my own blog, inspiredflavors.com with full credit to you. I appreciate the inspiration!
about 1 year ago jenniebites
made this tonight with a glass of white in hand. i was so tempted to add leftover cranberries, or almonds, or prosciutto, but i head back. so glad i did as this is beyond the best dinner.
over 1 year ago tucsonbabe
Absolutely delicious. I added Pecorino cheese for some "punch".
over 1 year ago waterbabyandrea
I just tried this for the first time, but it won't be the last. It was the perfect thing after a tough Monday.
over 1 year ago Brussels Sprouts for Breakfast
Yum, this looks delicious. I'll be saving it to test out sometime soon!
over 1 year ago daphne.hayer
Just made this for dinner. It is definitely a keeper. I used baby spinach and added more garlic. Whenever I find any arugula I will definitely try it with that, too!
over 1 year ago daphne.hayer
Just made this for dinner. It is definitely a keeper. I used baby spinach and added more garlic. Whenever I find any arugula I will definitely try it with that, too!
over 1 year ago em-i-lis
Emily is a trusted source on General Cooking.
This sounds wonderful and is very similar to one I make that also uses whole wheat pasta and lemon but mascarpone instead of ricotta, and dandelion greens instead of arugula. I'll try this version soon!
almost 2 years ago hardlikearmour
Don't know how this one slipped by me! Love it. One of my favorite ways to make a quick pasta is with lemon, garlic, pine nuts and spinach - next time I'll make your version instead.
almost 2 years ago thirschfeld
love these kinds of pastas