INGREDIENTS
1/2 lb spaghetti
1 cup whole-milk ricotta
3 cups baby arugula
1/3 cup Parmesan cheese, freshly grated
Juice and zest of 1 lemon
1 tablespoon extra olive oil
2 garlic cloves, minced
1/4 teaspoon red chili flake (optional)
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large pot of salted boiling water, cook pasta according to package directions.
Meanwhile, in a medium bowl, stir together the ricotta, olive oil, parmesan, garlic, lemon zest and juice, and chili flake, if using. Season with salt and pepper stir to combine.
Reserve 1/2 cup of the pasta water and drain well.
Return spaghetti, ricotta sauce, reserved pasta water, and arugula to the pot and stir to coat the pasta in sauce, adding more pasta water if needed.
Serve with additional parmesan cheese, if desired. Enjoy!
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