- Jenny
I am going to talk some more about ricotta. I can’t help it. Remember in "Annie Hall" when Woody Allen tells Diane Keaton, “Love is too weak a word for what I feel -- I lurve you, you know, I loave you, I loff you?” (No? What’s wrong with you? Are you that young? Just put it in your queue, okay?) Anyway, that is how I feel about ricotta.
This week’s recipe, Lemon Ricotta Spaghetti with Arugula, was brought to you by Food52’s Francesca Gilberti, she of the lovely thick hair and Harvard thesis about Elizabeth David, because I was so wiped out from weeks of long work hours I could not even think about picking a recipe. This one caught her fancy, and I was happy it did, because it was right up my alley.
Step one was making homemade ricotta, thanks to MrsWheelbarrow, who showed me how incredibly easy this is (here is a gold standard recipe by Jennifer Perillo, for whom my heart breaks with the rest of the food community this morning over the loss of her dear husband). Added bonus: you get the whey that melissav calls for here. I very much appreciated that she walked me through each step, even telling me when to wash the arugula, i.e. when the pasta water is boiling.
Because I used capellini (more on that in a minute), which I knew would cook more quickly than spaghetti, and because I am a dirty recipe cheat, I added the lemon zest to my garlic a little while after I got it cooking. Then, when the water was boiling, I added the ricotta, which I had to break up a bit with my wooden spoon. Later, the pasta went in as instructed, with the whey and the arugula.
Boy did those leaves cook down quickly!
In fact, I’d like to say a thing or two to you, miss fancy pants aromatic salad green: You cost a lot, even in the farmer’s market. A whole lot of you reduces to very little; you are hard to divine. In short, you’re the friend who spends the entirety of every lunch date telling me about your stupid boyfriend, and never picks up the check.
If someone has a substitute in mind for arugula for this recipe, go ahead and let us all know. Otherwise, be prepared to use a lot here. (Oh and do finish it with lemon juice and some nice salt. It matters. As do the red pepper flakes.)
My only complaint about this very lovely recipe is that I would like more ricotta-and-greens to pasta ratio. In part, this is because I am greedy. And no doubt, as my husband helpfully pointed out, the capellini was really too dense for this recipe. Next time, when my larder is full, I will make it with the pasta called for here. And add more cheese. And more arugula. And some fresh black pepper. Jenny’s appetite knows no bounds.
Lemon Ricotta Spaghetti with Arugula
By melissav
Serves 2 to 3
Like Jenny? Put your farmers market plums to use with Ricotta and Plum Tartlets
Photo by William Brinson
By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.
I love swiss chard in my pasta--saute with a little garlic and olive oil (and a sprinkling of salt and pepper, then add your pasta, cheese, and a bit of cooking water. Not as peppery as arugula but if you use pecorino romano in addition to your parm you will achieve a lovely bite.
Kristen is the Senior Editor of food52.
added 6 months agoHi all -- thank you for your kind words and support for Jennifer Perillo. Just thought you might like to know about a few ways you can help -- see here: http://www.food52.com/blog/2411_peanut_butter_pie_for_mikey
Can't stop thinking about Jennifer and her girls. As a non-NYer, I feel relieved that Jennifer has a group of NY Food52ers to show her the support and love she most certainly needs.
Jenny, thanks for highlighting Jennifer's wonderful ricotta and melissav's delicious-looking spaghetti here. I'll be trying the pasta later this week for dinner.
i hope you enjoy it. add the arugula at the last minute that was my error i now see
I was about to suggest escarole but I see boulangere has already done so. It's a sturdier green than arugula but unfortunately lacks that peppery spark. Still, as far as volume, I think it's a good choice, combines well ricotta, plays well with other kids. You may want to test it out with a sturdy pasta shape like bucattini or perciatelli.
i think i just needed to add it later. cook and learn! escarole would be good however....
Jenny - Thanks for highlighting my recipe. Glad you enjoyed it. Although it is not quite clear in the instructions, I toss the argula in at the last minute for just a quick toss so they don't wilt as much. That should help a little with the shrinkage. PS - this post was very timely as just last night, I made a batch of Jennifer's ricotta for a pasta with heirloom tomatoes.
My heart goes to Jennifer Perillo and her daughters. I will keep them in my thoughts and prayers.
yes looking at the photo i now realize that. next time i will do just that.
I make a similar pasta dish, and I never cook the arugula separately -- the heat from the pasta cooks it just enough when I toss everything together in the bowl. Sometimes I bulk up the greens portion of the program with spinach.
yes that is better method i will do that next time
I would say don't cook the arugula at all -- just toss with the hot pasta at the last minute unless the greens are very large/tough, which arugula almost never is.
Another idea for bulking up the greens portion of the program (while keeping it cheapish!) would be to use arugula for bite along with spinach. I still wouldn't cook the greens unless they were very mature though.
I'm so sorry for Jennifer and her family. Her last post, "last dance" was so poignant, I just cried. ((hugs)) and prayers to them. It's not "just" a virtual community when you feel their loss.
agree in full
I made this last night and instead of arugula I used kale, which I added to garlic once it started to color a bit. Also subbed cellentani for spaghetti and couldn't resist a little shower of parm in the end. It was super delicious. Thanks to melissav for a recipe that will go in my pasta repertoire and to Jenny for highlighting it (especially at a time when you deserved to be kicking back and having dinner made for you!)
so glad you found a new twist on this
My heart goes out to JenniferPerillo. Thinking so much of her and her family.
No words can express the sorrow Jennifer must be feeling. My heart breaks for you and your family.
...feeling sadness for you, Jenny, and your family.
Hardlikearmour made the cookie-crust last night, and I made the creamy peanut-butter filling this morning while she's at work. Getting the filling remnants from the bowl into my belly convinced me that this pie will bring much joy to our guests tonight. Here's to Mikey...
Sorry, I meant Jennie (not Jenny).
my thoughts & prayers to Jennifer & her family through this terrible tragedy..
This sounds like a great and easy recipe and I love that you wove in Jennifer Perillo's brilliant ricotta cheese. I hope that she is finding support in her family and friends and the many warm and caring thoughts form the food community. So, so hard.
i hope you love it
What a sad day--Jennifer's news is almost too much to bear. Our hearts go out to her, and your column is a nice way to honor her at such a sad time.
melissav has great pasta recipes using fresh ricotta--I tested this as an editors' pick last year: http://www.food52.com/recipes/5413_lemon_ricotta_pasta_with_garlic_and_zucchini--it uses zucchini! Which we all have tons of right now--right? Really great.
Thanks, Jenny. You're amazing.
I just made this pasta with the zucchini 2 weeks ago! Loved it! It had a surprising kick that really made the dish special. No leftovers, of course.
Sending JenniferPerillo a hug and hopefully comforting hug - can't even begin to imagine how she feels .... but the Food52-ers are all here with virtual hugs and thoughts
Spinach could also work and it's great with lemon and garlic too! Would have to watch when you add to the past though so it doesn't wilt to mush. I'm gonna try with baby rocket (as we Brits call it) first off though, as I can't eat enough of the stuff, Lovely recipe.
Spinach could also work? Great with garlic and lemon too! I love rocket (as we brits call it) so I'll be using that first off. Lovely recipe.
sure!
Annie Hall, lol. Sad news about Jennifer Perillo.
Jenny, I've come to depend on you to brighten my Mondays, and (no pressure) you always do. Jennifer Perillo's ricotta method is a slam-dunk. Thank you for letting us know so gently about her husband.
thank you so much. this is a beautiful community and i know they will rally around her at this incredibly painful time.
I don't tell this story often, but I lost my husband when my son and daughter were young also. It felt like an amputation. Words truly cannot describe the feeling. We all ache for her. Ache. I am so glad she has the local food52 community literally folding in around her.
Ah, Jenny. As always, I can count on you to pull me out of my Monday mood and remind me of the reasons I like and dislike arugula with a smile.
My heart and thoughts go out to Jennifer Perillo and her girls.
thank you so much. i will try to love arugula again
I'm still trying to love arugula, as current trends tell me I must. But I'm failing. Life is short, and I really do love the more bitter greens. Sigh.
Love this recipe and I plan to make it tonight, although I don't have time to make ricotta so I will probably use the leftover burrata and/or parmesan in my fridge instead. Looks delicious!
those all sound great
This recipe looks so good- I love ricotta too and I've got to try making my own at home. Instead of arugula you could use a handful of herbs from the garden (basil, parsley) in combination with peas.
great idea tho in truth the arugula in the photo looks better than mine did so maybe i overcooked it a bit
I am so sorry to hear about Jennifer Perillo's husband. So heartbreaking. My thoughts and prayers are with her and her children.
Jennie, this looks like a fabulous summer recipe that I will put on my list of recipes to try. Luckily, I have arugula growing in the garden -- and lots of it -- so I won't have to spring for it at the farmer's market, LOL. I have long been wanting to try Jennifer Perillo's homemade ricotta. Love your Monday morning column, btw. It's the first thing that I look at on Monday mornings when I log into the computer, and it's one of my favorite food52 features.
thank you so much. and one thing i love about food52 is the community of people who largely have not met one another in person but can still share so much love and good will. it is very special.
Escarole and endive do well, too, and are also hardier than arugula.
My grandmother use to use dandeloins in many of her pasta dishes.
YUM
I hold Jennifer in my thoughts.
thanks for posting here
Baby bok choy is nice in pasta also, and hardier than arugula.
Love the recipe.
irina
good idea
I <3 you Jenny! Nothing but that to say... x
back at ya tiggybee
Ditto to the above comments, always curious to see the featured recipe. This one takes me back to my childhood. My Mother always made pasta with ricotta but never with the arugula will have to give that a try.Thanks Jenny!
Very sad news about Jennifers husband. Devastating news! My heart goes out to her.
The news about Jennifer's husband is indescribably sad. There are no words to contain the feeling of such a loss. We all hold her in our hearts.
I hope you like it!
Really look forward to your post to kick off monday mornings & lose the blues!
thank you so much. i love seeing you here!
Love "Annie Hall", love the recipe and best of all reading your Monday morning feature!
thank you so much. have a lovely week.
Such sad news, my heart goes out to Jennifer and her family :(
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