Introduction:
Lemon Ricotta Pasta with Arugula is a refreshing and light pasta dish that’s perfect for any occasion. This recipe combines the creamy richness of ricotta cheese with the bright, zesty flavor of lemon, complemented by the peppery bite of fresh arugula. It’s a quick and easy meal that can be made in just 20 minutes, making it ideal for busy weeknights or a casual weekend dinner. The simplicity of the ingredients allows each flavor to shine, resulting in a dish that’s both satisfying and elegant.
Overview of the Recipe:
This Lemon Ricotta Pasta with Arugula is a perfect example of how simple ingredients can create a complex and delightful dish. Spaghetti or your favorite pasta is tossed with a creamy ricotta sauce infused with lemon zest and juice. The fresh arugula adds a peppery contrast, while Parmesan cheese provides a savory depth. Finished with a drizzle of olive oil and optional red pepper flakes for a hint of heat, this dish is a harmonious blend of textures and flavors.
History and Origin:
Pasta dishes with simple, fresh ingredients are a staple in Italian cuisine, where the focus is on letting high-quality ingredients speak for themselves. Ricotta cheese, traditionally made from whey left over from the production of other cheeses, has been used in Italian cooking for centuries. Pairing ricotta with lemon is a common combination in Italian dishes, as the citrus brightens the creamy cheese, making it a popular choice for both savory and sweet dishes. Arugula, or “rocket” as it is known in some parts of the world, adds a sharp, peppery flavor, often used in Italian salads and pastas. This dish is inspired by the Italian tradition of using fresh, seasonal ingredients to create a balanced and flavorful meal.
Ingredients:
- 8 oz (225g) pasta (spaghetti or your favorite type)
- 1 cup (250g) ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups (60g) fresh arugula
- 1/4 cup (60ml) olive oil
- 1/2 cup (60g) grated Parmesan cheese
- Salt and pepper to taste
- Optional: Red pepper flakes, for garnish
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, typically around 8-10 minutes.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta. This starchy water will help to adjust the consistency of the sauce later.
- Prepare the Ricotta Mixture:
- While the pasta is cooking, prepare the ricotta mixture. In a large mixing bowl, whisk together the ricotta cheese, lemon zest, lemon juice, and olive oil. The lemon zest adds a fragrant citrus note, while the juice brings a tangy brightness to the dish.
- Season the mixture generously with salt and pepper to taste. The ricotta should be well-seasoned as it will coat the pasta.
- Combine the Pasta and Ricotta:
- Once the pasta is cooked and drained, immediately add it to the bowl with the ricotta mixture. The heat from the pasta will slightly warm the ricotta, making it easier to coat the pasta evenly.
- Toss the pasta with the ricotta mixture until well combined. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached. The pasta should be creamy and well-coated without being too heavy.
- Add the Arugula and Parmesan:
- Gently fold in the fresh arugula and grated Parmesan cheese. The arugula will wilt slightly from the heat of the pasta, adding a fresh, peppery flavor that contrasts nicely with the creamy ricotta.
- Continue to toss the pasta until the arugula is evenly distributed and the Parmesan has melted slightly into the sauce.
- Serve the Pasta:
- Serve the pasta immediately, garnished with additional lemon zest for an extra burst of citrus flavor. If desired, sprinkle with more grated Parmesan cheese and a pinch of red pepper flakes for a touch of heat.
Serving:
This recipe makes 4 servings, making it perfect for a family dinner or for enjoying leftovers the next day. Each serving is approximately 420 kcal, making it a relatively light yet satisfying meal.
Pairing and Serving Suggestions:
Lemon Ricotta Pasta with Arugula pairs beautifully with a crisp green salad or a side of roasted vegetables for a well-rounded meal. For a more substantial dinner, consider serving it alongside grilled chicken or fish. A slice of crusty bread is also a great accompaniment to mop up any remaining sauce.
Variations of the Recipe:
- Lemon Ricotta Pasta with Spinach: Substitute the arugula with fresh spinach for a milder flavor. The spinach will wilt similarly, adding a nice texture to the dish.
- Lemon Ricotta Pasta with Cherry Tomatoes: Add halved cherry tomatoes to the pasta just before tossing with the ricotta mixture. The tomatoes will add a pop of color and a sweet, tangy flavor.
- Lemon Ricotta Pasta with Grilled Chicken: For added protein, top the pasta with slices of grilled chicken breast. The mild flavor of the chicken pairs well with the lemon and ricotta.
Health Benefits:
This dish is not only delicious but also packed with nutrients. Arugula is rich in vitamins A, C, and K, as well as antioxidants that support immune health. Lemon juice provides a good dose of vitamin C, which is essential for skin health and immune function. Ricotta cheese, though creamy, is lower in fat than many other cheeses and provides a good source of protein and calcium. Olive oil, used in the recipe, is rich in healthy monounsaturated fats, which are beneficial for heart health.
Notes:
- Choosing the Pasta: While spaghetti is a classic choice, feel free to use any pasta shape you prefer. Penne, fusilli, or farfalle would also work well.
- Adjusting the Lemon Flavor: If you prefer a more subtle lemon flavor, reduce the amount of lemon juice used. Conversely, for a more pronounced lemon taste, add extra zest.
- Making It Creamier: For an even creamier sauce, you can add a few tablespoons of heavy cream to the ricotta mixture.
FAQs:
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, though the dish will be slightly less rich. The flavor will still be delicious.
2. Can I prepare this dish ahead of time?
While this dish is best served fresh, you can prepare the ricotta mixture ahead of time and store it in the refrigerator. Cook the pasta and combine it with the ricotta just before serving.
3. What can I use instead of arugula?
If you’re not a fan of arugula, you can use other greens like spinach, kale, or even a mix of herbs like basil and parsley.
4. Is this dish suitable for vegetarians?
Yes, this Lemon Ricotta Pasta with Arugula is a vegetarian dish. Just ensure that the Parmesan cheese you use is made without animal rennet if you’re strict about vegetarian ingredients.
Conclusion:
Lemon Ricotta Pasta with Arugula is a delightful combination of creamy, zesty, and fresh flavors. It’s an easy dish that can be prepared in just 20 minutes, making it perfect for a quick weeknight meal or an elegant dinner with friends. The bright lemon flavor paired with the richness of ricotta and the peppery bite of arugula creates a harmonious balance that’s sure to impress. Whether you’re looking for a simple yet sophisticated dish or a light and flavorful pasta, this recipe is a must-try. Enjoy it with a crisp salad, a glass of sparkling water with a slice of lemon, and savor every bite of this delicious pasta creation.