Lemon Ricotta Pasta with Arugula: A Fresh Delight!
A refreshing and creamy pasta dish featuring lemon, ricotta cheese, and peppery arugula, perfect for a light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 cups arugula
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper.
- Drain the pasta and add it to the bowl with the ricotta mixture.
- Toss in the arugula and mix until well combined.
- Serve immediately, topped with Parmesan cheese if desired.
Notes
- For a vegan option, substitute ricotta with a plant-based alternative.
- Feel free to add grilled chicken or shrimp for extra protein.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://bibodo.com/lemon-ricotta-pasta-arugula-recipe/