Lemon ricotta pasta with arugula

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Zesty Lemon Ricotta Pasta with Arugula. Picture this: creamy ricotta cheese melds beautifully with zesty lemon and peppery arugula, creating a harmonious blend of flavors that dance on your palate. This pasta dish is not just a treat for your taste buds but also a feast for the eyes. It’s light, vibrant, and oh-so-easy to prepare, making it perfect for a quick weeknight dinner or a special gathering with friends. Resume of the recipe: This Lemon Ricotta Pasta with Arugula is a delightful…

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This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.

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