Wilted Arugula & Basil Pasta with a Lemony Ricotta-Parmesan sauce

Wilted Arugula & Basil Pasta with a Lemony Ricotta-Parmesan sauce

Ingredients

  • 1 box pasta of your choice

  • 3 cups arugula (or spinach)

  • 1 cup fresh basil

  • 1 cup ricotta

  • 1 cup shredded Parmesan

  • Zest from 1 lemon

  • 2 tbsp olive oil, divided

  • Black pepper

Makes 4 servings

Directions

  1. Cook pasta according to directions.

  2. While pasta cooks, chop 3 cups arugula and 1 cup basil. [Kitchen hack: use kitchen sheers to chop greens and herbs instead of a knife]

  3. In a large bowl, mix together ricotta, Parmesan, lemon zest, 1 tbsp olive oil and generous black pepper.

  4. Heat remaining tbsp olive oil in a pan. Add chopped arugula and basil, cooking until wilted, about 2 minutes. Add to the bowl.

  5. Once pasta is done cooking, reserve 1/3-1/2 cup cooking water, then drain. Combine pasta and sauce, adding reserved pasta water as needed.

  6. Serve with extra Parmesan on top.

Recipe from Kalyn's Kitchen

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