Grated zest of 1 lemon plus 2 tablespoons fresh lemon juice
1 1/2 cups baby arugula
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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