Al Bronzo® Mezzi Rigatoni Lemon Ricotta Pasta with Arugula - Barilla
Prep Time
13 minutes
Cook Time
17 minutes
Total Time
30 minutes
Yields
8
Directions
- Make lemon ricotta sauce in a pot or in a large skillet. Add ricotta, Parmigiano, lemon zest, lemon juice, salt, and pepper to taste; stir until well until combined
- Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta cooking water
- While pasta is cooking, stir or whisk in ½ cup of pasta cooking water to the sauce. 4 Drain pasta and add to the sauce. Stir and toss vigorously until the pasta is well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce
- Stir in the arugula
- Serve immediately and top with remaining sauce from the pan and a drizzle of olive oil. Serve with extra Parmigiano cheese, red-pepper flakes, torn basil (optional) and extra lemon wedges on the side
Ingredients
- 1 Package ea Barilla® Al Bronzo Mezzi Rigatoni pasta
- 1 Cup ea Whole milk ricotta cheese
- 1 Cup ea Parmagiano Reggiano
- 1 Tbsp ea Lemon zest
- 1/4 Cup ea Fresh lemon juice
- 2 Cups ea Arugula
- To taste ea Salt & Pepper
- To taste ea Ollive Oil
- To taste ea Chili Flakes
- To taste ea Basil Leaves