Lemon Ricotta Pasta
Olive & Mango
Let this be your next quick and easy weeknight meal!
1 lb of 3 Farm Daughters Rotini
1 cup whole milk ricotta cheese
1 cup finely grated Parmesan or pecorino, plus more for serving
1 tablespoon freshly grated lemon zest
¼ cup fresh lemon juice from 1 to 2 lemons plus extra lemon wedges for serving
2 cups of arugula
Chili flakes for serving
Salt and Black pepper to taste
Olive oil for serving
Thinly sliced or torn basil leaves for serving (optional)
Cook/boil pasta in a large pot according to package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain pasta and set aside. Turn off heat.
Make the lemon ricotta sauce in the same pot or in a large skillet add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined.
Stir or whisk in ½ cup of pasta water until smooth.
Add the pasta and stir/toss vigorously until the noodles are well coated adding more pasta water to loosen up the sauce as needed for a smooth sauce.
Stir in the arugula.
Serve immediately in a large bowl family style or in individual bowls. and top with remaining sauce from pan and a drizzle of olive oil. Serve with extra Parmesan, red-pepper flakes and torn basil, if using and extra lemon wedges on the side.