Lemon Ricotta Pasta

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Ingredients:

• 1 lb pasta of choice

• 1/2 cup ricotta or non-dairy ricotta cheese

• 3/4 cup grated parmesan

• zest of 1 lemon

• 1/3 cup lemon juice (juice from 1-2 lemons)

• 2 cups arugula

• 2 tablespoons olive oil

• salt and pepper, to taste

• red pepper flakes, optional

• fresh basil leaves, optional

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Instructions:

1. Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Before draining the pasta, reserve 1 cup pasta water. Set the pasta aside.

2. Heat a large sauce pan (or use the same pot used to cook the pasta) to low heat, and combine the ricotta, grated parmesan, lemon zest, lemon juice, olive oil, and salt and pepper to taste. Stir until combined. Add 1/2 cup of the reserved pasta water, or more as needed until the mixture looks smooth and creamy.

3. Add the pasta and stir until coated.

4. Add the arugula and cook for just 1 or 2 more minutes until the arugula softens.

5. Serve immediately and top with extra parmesan, red pepper flakes, and fresh basil.