Arugula, Ricotta, Lemon Spaghetti

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

From Food52

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

salt

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s