Recipe courtesy of Food Network

Lemony Ricotta Spaghetti

This creamy pasta pairs the bright flavor of lemon with the peppery notes of arugula.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Kosher salt and freshly ground black pepper

1 pound spaghetti

1 pound ricotta

Grated zest of 1 lemon plus 2 tablespoons fresh lemon juice

1 1/2 cups baby arugula

Directions

  1. 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.
  2. 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.
  3. Copyright 2016 Television Food Network, G.P. All rights reserved
Ricotta Fritters with Raspberry Jam
PREMIUM
21m Easy 99%
CLASS
Spaghetti Aglio e Olio
PREMIUM
15m Easy 99%
CLASS
Spaghetti Puttanesca
PREMIUM
21m Easy 100%
CLASS
Homemade Ricotta
PREMIUM
Nancy Silverton

Homemade Ricotta

3m Easy 94%
CLASS