Watkins Lemon Ricotta Pasta
Ingredients
- 8 oz of pasta, spaghetti, linguine or angel hair
- Watkins Fine Pink Himalayan Salt, pinch for sauce + pasta water
- 1 cup ricotta
- 8 oz fresh arugula, washed and coarsely chopped
- 1/3 cup Parmesan cheese, grated plus extra to serve
- Lemon juice, 1 full lemon
- Lemon zest, 1 full lemon
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Watkins Organic Garlic Powder
- 1/4 teaspoon Watkins Organic Ground Black Pepper
- Watkins Red Pepper Flakes, sprinkle as desired.
Optional Garnishes Suggestions: Parmesan cheese, lemon wedges, and a drizzle of olive oil.
Directions
- Combine ricotta, olive oil, parmesan cheese, garlic powder, black pepper, salt, lemon zest and juice in a medium bowl. Stir until well combined.
- Cook pasta with the packaging instructions in a large pot of boiling water with Watkins Fine Pink Himalayan Salt. Drain pasta when al dente. Save ½ cup of pasta water for the sauce.
- Combine cooked pasta, ricotta sauce, and ½ cup pasta water in a large serving bowl. Stir well to evenly coat the pasta in the sauce.
- Add arugula and stir to combine.
- Garnish with red pepper flakes and serve immediately.
