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Lemon Ricotta Pasta with Rocket

 

Ingredients


454g short pasta, like penne or rigatoni (I used Mezzi rigatoni)
1 cup whole-milk ricotta
1 cup freshly grated parmesan or pecorino, plus more for serving
1 tablespoon freshly grated lemon zest
¼ cup lemon juice from 1 to 2 lemons plus extra lemon wedges for serving
2 cups of Rocket
Chili flakes for serving
Olive oil for serving
Thinly sliced or torn basil leaves for serving (optional)


Directions


  1. Cook pasta according to package instructions until al dente, reserving 1 cup of cooking water. Drain pasta and set aside.

  2. Make the sauce in the same pot: add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined.

  3. Stir or whisk in ½ cup of pasta water until smooth.

  4. Add the pasta and stir vigorously until the noodles are well coated adding more pasta water to loosen up the sauce as needed for a smooth sauce.

  5. Stir in the Rocket.

  6. Serve immediately and top with remaining  sauce from pan and a drizzle of olive oil. Serve with extra parmesan, red-pepper flakes and torn basil, if using and extra lemon wedges on the side.

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