Penne Pasta with Wilted Arugula, Basil, Ricotta, and Parmesan Sauce
- 1 box (13.25 oz.) Dreamfields penne pasta (or use other pasta of your choice)
- 8 oz. (1 cup ) part-skim ricotta cheese
- 1 cup Parmesan cheese (preferably freshly grated Parmesan) plus more for serving if desired
- 1 T + 1 T olive oil
- zest of one lemon (probably optional, but it brightens up the flavors)
- Salt and fresh ground black pepper to taste
- 5 oz. baby arugula, coarsely chopped
- 2 cups chopped basil (or use 1 cup chopped basil and 2-3 tablespoons basil pesto like I did)
- This recipe is vegetarian
- Produce
- Baby arugula (5 oz.)
- Basil (2 cups)
- Lemon, zest of (1)
- Cooking & Baking
- Olive oil (2 T)
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Dreamfields penne pasta (1 box)
- Dairy
- Parmesan cheese (1 cup)
- Ricotta cheese, part-skim (8 oz.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published June 26, 2011 (1 year ago).
14 people saved this recipe.
