This pasta is a quick and easy meal for lunch or dinner. All you have to do is boil the pasta and gather a few ingredients. No sauce making. The ricotta cheese melts into the warm pasta, and a splash of reserved pasta water creates a nice and light sauce. The arugula wilts and adds a light peppery taste, to balance the sweet and robust sun-dried tomatoes. One of my favorite ingredients, the lemon, adds zest and brightness for a beautiful and delicious bite.
This dish is from my Instagram stories, where I foraged through the fridge and pantry to make lunch for the kiddos. I wasn’t sure how it would turn out, but it was very tasty and worth writing down. You don’t really need to measure the ingredients, as I didn’t. You can add them to taste. But if you would like to follow measurements, I’ve added them below!
With bright lemon, robust sun-dried tomatoes, and an easy creamy ricotta sauce, this delicious pasta has it all. Enjoy this super quick and easy dish as an entrée or side.
- 2 cups pasta, uncooked
- 1/4 cup reserved pasta water
- 1/3 cup ricotta
- 1 handful arugula
- 1/4 cup sun-dried tomatoes
- 1 tbsp olive oil
- zest of 1 lemon
- juice of half or a whole lemon
- salt to taste
- freshly cracked pepper to taste (I used a lot)
- Cook the pasta according to package directions, until al dente. Reserve 1/4 cup of the pasta water before draining. Roughly chop arugula and sun-dried tomatoes.
- Return pasta to the warm pot (not over heat) and stir in ricotta. Add the rest of the ingredients, including the reserved pasta water, and mix. Salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
You can adjust the measurements to your liking. You really can’t go wrong here. I chopped the arugula so it would be smaller for my kids to eat, but it isn’t necessary.