Recipe courtesy of Food Network

Lemony Ricotta Spaghetti

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


  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
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