Lemon Ricotta Pasta

Source: https://cheneetoday.com/ricotta-lemon-pasta/#recipe

• 1 cup ricotta cheese (option to use vegan brand)
• ½ cup Parmigiano-Reggiano - grated; plus more for topping
• 2 tablespoon extra-virgin olive oil - plus more for topping
• 2 medium lemons - zested and juiced
• ½ teaspoon red pepper flakes - or to taste (optional)
• 1 lb penne pasta - or a similar shape
• 2-3 cups baby arugula
• salt and pepper - to taste

In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest and juice, and red pepper flakes. Set aside.

• Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.
  
  
• Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.
  
  
• Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.
• Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.
  
  
•