Lemony Ricotta Pasta with Zucchini and Arugula
This pasta with lemony ricotta, zucchini and arugula is the perfect easy dish to put together, not to mention the light and fresh flavors blend together perfectly!
Servings 2 people
Calories 754kcal
Ingredients
- 200 g penne pasta
- ½ cup chopped onion
- 2 tablespoon olive oil
- 3 cups zucchini, sliced thinly into round pieces
- ¾ cup ricotta cheese
- zest of one lemon
- 1 cup arugula
- ¼ cup grated parmesan cheese, plus more for garnish
- salt and pepper to taste
Instructions
- Bring large pot of water to boil.
- In the mean time, in a pan, saute onion in olive oil until about half way cooked, about 3 minutes. Add zucchini, season with salt and pepper and cook until tender- about 10-12 minutes.
- At this point, add penne to boiling water.
- Add ricotta and lemon zest to the pan with zucchini, and turn heat to low.
- When pasta is al dente, reserve ½ cup of pasta water.
- Drain pasta and add to pan with ricotta and zucchini. Turn heat to medium and add about ¼ cup of pasta water to make the sauce creamy. You can add more if needed. Add salt and pepper if needed. Add parmesan cheese and stir until combined.
- Add arugula and stir all ingredients together in the pan, until they're mixed together well and excess liquid is absorbed.
- Plate, season with additional parmesan cheese and enjoy!
Video
Notes
- Try to cut the zucchini slices as thin as you can (they shouldn't be too thick for this dish), and slicing them thinly will help them cook faster.
- You can also slice the zucchini with a mandolin to cut them evenly and faster
- Try to use penne rigate (penne with ridges) for this recipe. The ridges will absorb the sauce better.
- Don't skip adding the pasta water. It's imperative to create a creamy sauce.
Nutrition
Calories: 754kcal | Carbohydrates: 87g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 303mg | Potassium: 900mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1120IU | Vitamin C: 37.8mg | Calcium: 415mg | Iron: 2.6mg