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Lemon Ricotta Pasta
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Description
Lemon, ricotta cheese, oil-cured olives and arugula make this amazingly quick and healthy pasta delicious.
Ingredients
- ½ pounds Spaghettini
- 2 Tablespoons Olive Oil
- ½ cups Ricotta Cheese
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Zest
- 5 Pitted Oil Cured Olives, Or More As Desired
- ½ cups Baby Arugula
Preparation
1. Boil water for pasta and cook according to package directions. Make sure to reserve 1/2 cup of the cooking water after you strain out the pasta.
2. Once the pasta is boiling away, begin cooking the sauce. In a nonstick pan over medium heat, heat the olive oil, ricotta, lemon juice and lemon zest (reserve a pinch for sprinkling on top). Cook for no more than 3 minutes until combined and then add the pasta, olives and arugula. Add the reserved cooking water one pinch at a time to add volume to the sauce. Serve immediately.
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