Ingredients

The following ingredients have 4 Servings
  • 1 pound dry rigatoni pasta
  • 1 cup whole milk ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1 large lemon ( , juiced and zested )
  • coarse salt (, to taste)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 3 cups baby arugula ((or baby spinach))
  • 6 basil leaves (, julienned)

Instruction

  • Cook the rigatoni pasta in a large pot of salted boiling water according to package directions, al dente. Reserve 1 cup of the cooking liquid, drain the pasta and set it aside.
  • Place the hot pasta water, ricotta, parmesan, lemon juice and zest, salt, pepper, garlic powder, and red pepper flakes into the pot and stir until combined.
  • Add in the cooked, drained pasta back to the pot along with the arugula. Place it over medium heat for about 2 minutes until the arugula has wilted.
  • Top the pasta with the basil, taste and adjust the seasonings if needed, and enjoy!