My mother makes tantalizingly good lasagna. She is semi-famous in our family for it (and for accidentally broiling a turkey on Christmas Day). Layer upon layer of oozing cheese and fresh tomato sauce, this lasagna is a staple for family get-togethers. Unfortunately, a whole lasagna is time-consuming to make and large for someone living on their own in college. Not to mention, it’s not exactly the lightest of meals. Cue: Arugula, Ricotta, Lemon Spaghetti.
This dish provides the comfort that is home-cooked lasagna. In no time at all, you will have a plate full of warm pasta, coated lightly with cheese and tossed with a healthy handful of fresh arugula. I would not be ashamed of serving this dish at family functions. This is a bold statement, since my family eats well.
Arugula, Ricotta, Lemon Spaghetti
1/2 lb spaghetti
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
Zest from one lemon
Juice from one lemon
1 pinch red pepper flakes
1 cup ricotta
4-6 tbs drained pasta water (or whey from ricotta)
4 cups arugula
Bring pot of salted water to boil and cook pasta according to package directions.
Chop garlic. Place sauté pan over low heat and add oil, garlic and pinch of salt. Let garlic infuse oil.
While pasta is cooking, turn heat under pan as low as possible. Add ricotta, zest and red pepper flakes.
Drain pasta and add to sauté pan. Toss, adding arugula and pasta water or whey. Taste for salt. Add lemon juice.