Lemon Ricotta Spaghetti with Arugula
- 1/2 pound spaghetti
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, sliced lengthwise as thinly as possible
- 2 tablespoons lemon zest, from 1-2 lemons
- juice from 1 lemon
- 1 pinch red pepper flakes
- 1 cup fresh ricotta, homemade or best quality
- 4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
- 4 cups lightly packed arugua
- salt
- Produce
- Garlic (2 cloves)
- Lemon (2 tablespoons)
- Lemon, juice from (1)
- Cooking & Baking
- Olive oil, extra virgin (1/4 cup)
- Red pepper flakes (1 pinch)
- Salt (1)
- Pasta & Grains
- Spaghetti (1/2 pound)
- Drinks
- Ricotta whey or leftover pasta boiling water (4 tablespoons)
- Dairy
- Ricotta, fresh homemade or best quality (1 cup)
- Other
- 4 cups lightly packed arugua
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published March 15, 2011 (1 year ago).
2 people saved this recipe.
