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Lemon, ricotta cheese, oil-cured olives and arugula make this amazingly quick and healthy pasta delicious.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!