Lemon Ricotta Pasta with Arugula
Ingredients
1 lb Mezzi rigatoni or any other short pasta
1 cup whole milk ricotta cheese
1 cup finely grated Parmesan or pecorino cheese, plus extra for serving
1 tablespoon freshly grated lemon zest
1/4 cup fresh lemon juice (from 1 to 2 lemons), plus extra wedges for serving
2 cups arugula
Chili flakes, for serving
Salt and black pepper, to taste
Olive oil, for serving
Thinly sliced or torn basil leaves, for serving (optional)
Preparation
Continued on the next page
ADVERTISEMENT
