Al Bronzo® Mezzi Rigatoni Lemon Ricotta Pasta with Arugula - Barilla

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

  1. 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
  2. Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta cooking water
  3. 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
  4. Stir in the arugula
  5. 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