by melissav
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melissav's Notes:
1/2 pound spaghetti [I use whole wheat but use whatever you prefer] Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
2 cloves garlic, sliced lengthwise as thinly as possible Ask a question about this ingredient
2 tablespoons lemon zest, from 1-2 lemons Ask a question about this ingredient
juice from 1 lemon Ask a question about this ingredient
1 pinch red pepper flakes Ask a question about this ingredient
1 cup fresh ricotta, homemade or best quality Ask a question about this ingredient
4-6 tablespoons leftover ricotta whey or leftover pasta boiling water Ask a question about this ingredient
4 cups lightly packed arugua Ask a question about this ingredient
Bring a pot of well salted water to boil
Ask a question about this stepWhile the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
Ask a question about this stepWhile the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
Ask a question about this stepOnce the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
Ask a question about this stepOnce the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
Ask a question about this stepOnce you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
Ask a question about this stepServe, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.
Ask a question about this stepHow did I miss this?? I love how this looks. I'm making it this weekend for sure. Thanks for another great recipe Melissa!
I couldn't wait that long. I made it tonight. I didn't have any arugula on hand so I blanched some swiss chard, chopped it and added that in. Sooooo good!
Suzanne, so glad you gave it a try and enjoyed it. Hope you are having a nice weekend.
Just had leftovers, and now I realize I will need to make some more. So easy and so delicious! It's a weekend of house-hunting, so not sure it's relaxing, but it's fun. Hope you're having a nice weekend too!
Made this last night with a few minor changes. Added the crushed red pepper with the garlic and heated both in the olive oil. I used two large pinches of red pepper for a little more zip and two large cloves of garlic. I also increased the arugula to 4 cups packed arugula. Finishing with fresh cracked pepper and coarse salt, along with a drizzle of lemon juice and a really good olive oil, is essential. Homemade ricotta is the icing on the cake (I used a different recipe for that...)! Yummy, easy, and oh, so fresh tasting!!!
I've made this dish ten times in the last year. It is now my favorite pasta dish.
I made this tonight and subbed gnocchi for pasta and added a couple of baby portabellas in the saute - it was delicious. I love a sauce w/ lemon, and I loved the peppery addition of the arugula. The sauce was really light and the gnocchi kind of hearty - a good combo for this cold January evening. I'll make this again!
Absolutely delicious! A nice, light start to the new year. Thanks!
Absolutely delicious! A nice, light start to the new year. Thanks!
Melissav, I just made this for dinner and it was fabulous! Thank you! I've added it to my own blog, inspiredflavors.com with full credit to you. I appreciate the inspiration!
made this tonight with a glass of white in hand. i was so tempted to add leftover cranberries, or almonds, or prosciutto, but i head back. so glad i did as this is beyond the best dinner.
Absolutely delicious. I added Pecorino cheese for some "punch".
I just tried this for the first time, but it won't be the last. It was the perfect thing after a tough Monday.
Yum, this looks delicious. I'll be saving it to test out sometime soon!
Just made this for dinner. It is definitely a keeper. I used baby spinach and added more garlic. Whenever I find any arugula I will definitely try it with that, too!
Just made this for dinner. It is definitely a keeper. I used baby spinach and added more garlic. Whenever I find any arugula I will definitely try it with that, too!
This sounds wonderful and is very similar to one I make that also uses whole wheat pasta and lemon but mascarpone instead of ricotta, and dandelion greens instead of arugula. I'll try this version soon!
Don't know how this one slipped by me! Love it. One of my favorite ways to make a quick pasta is with lemon, garlic, pine nuts and spinach - next time I'll make your version instead.
love these kinds of pastas
Looks like a perfect weeknight supper! Yum.
This is my favorite kind of recipe, simple with clean flavors. A perfect mid-week supper! Thumbs up for this "keeper".
love this, one of my favorite ways to eat pasta+ ricotta, have to try it with whole wheat pasta
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I love arugula, but sadly, the rest of my family does not. . .so I subbed in an equal amount of watercress--delicious!! Used DreamFields pasta to keep the fiber but lower the carbs, and part-skim ricotta to keep it light, and the recipe was still awesome!!!