Lemon Ricotta Pasta With Arugula is like a sunny hug on a plate. Imagine twirling al dente pasta coated in velvety ricotta, zesty lemon, and fresh peppery arugula that dances on your palate with every bite. The aroma wafts through your kitchen, enticing you to take that first forkful, and trust me, you won’t regret it.
This dish brings back memories of lazy summer afternoons spent with friends, laughter echoing as we devoured bowls of this creamy goodness topped with a sprinkle of Parmesan. Whether it’s a cozy family dinner or a fancy date night, Lemon Ricotta Pasta With Arugula is the answer to all your culinary prayers. perfectly moist banana bread Get ready for an explosion of flavors that will have everyone asking for seconds!
Why You'll Love This Recipe
- This delightful pasta dish is incredibly easy to prepare, making it perfect for busy weeknights.
- You’ll love the balance of creamy ricotta and bright lemon flavors that make each bite refreshing.
- Visually stunning with its vibrant colors, this dish is sure to impress any guest at your table.
- Plus, it’s versatile enough to be enjoyed warm or cold!
Ingredients for Lemon Ricotta Pasta With Arugula • Olive & Mango
Here’s what you’ll need to make this delicious dish:
- Pasta: Choose your favorite type; I recommend fettuccine or linguine for their ability to hold onto the sauce.
- Ricotta Cheese: Opt for whole milk ricotta for a creamier texture that blends beautifully with the pasta. For more inspiration, check out this Delicious Amish Country Casserole recipe.
- Fresh Lemon Juice and Zest: This will add brightness and acidity to balance the rich cheese and enhance overall flavor.
- Arugula: Fresh arugula adds a peppery bite; toss in more if you’re feeling adventurous!
- Parmesan Cheese: Grated Parmesan offers a nutty flavor; don’t skip this—it’s the cherry on top!
- Olive Oil: Extra virgin olive oil adds richness; drizzle over just before serving for enhanced flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Lemon Ricotta Pasta With Arugula • Olive & Mango
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
Step 2: Prepare the Sauce
In a large bowl, combine ricotta cheese, lemon juice, lemon zest, salt, and pepper. Mix until smooth and creamy. If needed, add some reserved pasta water to achieve your desired consistency.
Step 3: Toss It All Together
Add the drained pasta directly into the bowl with the ricotta mixture. Toss well until every strand is coated in that luscious cheesy goodness.
Step 4: Incorporate Arugula
Gently fold in fresh arugula until it wilts slightly from the warmth of the pasta but still retains its vibrant green color.
Step 5: Season and Serve
Taste your creation and adjust seasoning if necessary. Drizzle extra virgin olive oil over top just before serving for that final touch of elegance.
Step 6: Garnish
Plate up your Lemon Ricotta Pasta With Arugula and generously sprinkle grated Parmesan on top before serving.
Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy this delightful dish with friends or keep it all to yourself—no judgment here!
You Must Know
- This delightful Lemon Ricotta Pasta With Arugula is not just a dish; it’s a culinary hug in a bowl.
- The creamy ricotta dances with zesty lemon, and the peppery arugula adds a refreshing crunch.
- Perfect for weeknight dinners or impressing guests without breaking a sweat.
Perfecting the Cooking Process
Begin by cooking the pasta according to the package instructions, ensuring you reserve some pasta water. While the pasta cooks, whip up the lemon-ricotta sauce, blending ricotta, lemon juice, and zest until creamy. creamy zucchini sauce pairing Finally, toss everything together with arugula for that vibrant finish.
Add Your Touch
Feel free to customize your Lemon Ricotta Pasta by adding grilled chicken or shrimp for protein. Swap out arugula for spinach if you prefer a milder flavor. A sprinkle of crushed red pepper flakes can add some heat if you’re feeling adventurous!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of olive oil or reserved pasta water in a skillet over low heat, stirring gently until warmed through. quick beef stir fry.
Chef's Helpful Tips
- Keep your pasta al dente for the best texture; it will continue cooking when mixed with the sauce.
- Always taste as you go; adjusting seasoning can elevate your dish tremendously.
- Don’t be shy with that lemon zest; it brightens everything!
Sometimes I remember serving this Lemon Ricotta Pasta at a dinner party, and my friends devoured it like they hadn’t eaten in days. The laughter and compliments made my heart soar!
FAQs :
What is Lemon Ricotta Pasta With Arugula?
Lemon Ricotta Pasta With Arugula is a delicious and creamy dish that combines fresh ricotta cheese with zesty lemon flavor. This pasta recipe is perfect for quick weeknight dinners or special gatherings. Asian-inspired chicken dish The addition of arugula adds a peppery bite, making it a delightful contrast to the smoothness of the ricotta. It’s an easy-to-make dish that offers both freshness and comfort in every bite.
How do I make Lemon Ricotta Pasta With Arugula?
To make Lemon Ricotta Pasta With Arugula, start by cooking your favorite pasta according to package instructions. While the pasta cooks, mix ricotta cheese with lemon juice, zest, salt, and pepper in a bowl. Once the pasta is ready, drain it and combine it with the ricotta mixture. Finally, stir in fresh arugula to add a burst of flavor and nutrition. Serve warm for a delightful meal.
Can I customize Lemon Ricotta Pasta With Arugula?
Absolutely! You can easily customize Lemon Ricotta Pasta With Arugula by adding different vegetables like cherry tomatoes or spinach for added nutrition. You could also include grilled chicken or shrimp for protein. For those who enjoy heat, consider adding red pepper flakes for a spicy kick. These variations allow you to adapt the recipe to suit your taste preferences. For more inspiration, check out this Philly Cheesesteak Pasta Recipe recipe.
How should I store leftovers of Lemon Ricotta Pasta?
To store leftovers of Lemon Ricotta Pasta With Arugula, place them in an airtight container in the refrigerator. This dish can last up to three days when stored properly. When you’re ready to enjoy it again, simply reheat in a skillet over low heat or in the microwave until warmed through. Adding a splash of olive oil or water can help restore its creamy texture during reheating.
Conclusion for Lemon Ricotta Pasta With Arugula • Olive & Mango :
Lemon Ricotta Pasta With Arugula is an exquisite blend of flavors that brings together creamy ricotta and bright lemon with the peppery notes of arugula. This dish is not only simple to prepare but also highly customizable, allowing you to add your favorite ingredients. Whether enjoyed as a quick dinner or served at a gathering, this recipe will surely impress your guests with its fresh taste and vibrant presentation. Try making this delightful pasta today!
Lemon Ricotta Pasta With Arugula
- Total Time: 20 minutes
- Yield: Serves 4
Description
Lemon Ricotta Pasta With Arugula is a bright and creamy dish that elevates your pasta game. With al dente fettuccine or linguine enveloped in rich ricotta, zesty lemon juice, and peppery arugula, this recipe creates a refreshing meal perfect for busy weeknights or special occasions. Ready in just 20 minutes, this delightful pasta dish will impress your guests and leave everyone craving more.
Ingredients
- 8 oz fettuccine or linguine
- 1 cup whole milk ricotta cheese
- Zest and juice of 1 large lemon
- 2 cups fresh arugula
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente. Reserve ½ cup of pasta water before draining.
- In a large bowl, combine ricotta cheese, lemon juice, lemon zest, salt, and pepper. Mix until smooth; add reserved pasta water as needed for desired consistency.
- Add the drained pasta to the ricotta mixture and toss until well coated.
- Gently fold in fresh arugula until slightly wilted.
- Adjust seasoning if necessary. Drizzle with olive oil before serving.
- Plate and top with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
