One Pot Lemon Ricotta Rigatoni
Ingredients
- 1 cup rigatoni, or your favorite short pasta
- 1 cup whole-milk ricotta
- 1 cup fresh grated parmesan, plus more for serving
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 2 cups arugula
- Chili flakes, to taste
- Handful basil leaves
Preparation
Cook pasta according to package directions until al dente, reserving 1 cup of the cooking water and drain pasta.
Make the sauce in the same pot by adding ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir well.
Stir in 1/2 cup pasta water until smooth.
Add pasta and stir vigorously until pasta is well coated, continuing to add pasta water as needed until smooth.
Stir in the arugula and serve immediately topped with remaining sauce from pan, extra parmesan, red-pepper flakes, and torn basil.
