Lemon Ricotta Pasta with Arugula
A creamy and tangy pasta dish combining ricotta cheese with fresh lemon juice and zest. The addition of peppery arugula adds a fresh, peppery bite, making it a light yet satisfying meal perfect for a quick lunch or dinner.
Method
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Cook pasta until slightly firm, drain, and return to saucepan.
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In a small saucepan, heat over medium heat until hot, ricotta cheese, juice and zest of 1 lemon, parmesan cheese, garlic powder, a pinch of salt, liberal helping of black pepper.
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Add mix to saucepan.
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Add arugula and stir well.
Nutrition Information
| Calories | 477kcal |
| Total Fat | 13g |
| Total Carbohydrates | 68g |
| Protein | 22g |
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Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute regular pasta with edamame or chickpea pasta for a higher protein content and different macros.
What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemon juice and zest provide the best bright flavor.
Can I make this recipe vegan?
To make it vegan, substitute ricotta and parmesan cheeses with vegan cheese alternatives and ensure the pasta contains no eggs.
How do I know when the pasta is cooked 'slightly firm'?
Cook the pasta until al dente, meaning it should be tender but still have a slight bite in the center when tasted.
Can I prepare the lemon ricotta sauce in advance?
Yes, you can prepare the lemon ricotta mixture ahead and gently reheat it before mixing with the pasta.
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