Wilted Arugula & Basil Pasta with a Lemony Ricotta-Parmesan sauce
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
Makes 4 servings
Cook pasta according to directions.
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]
In a large bowl, mix together ricotta, Parmesan, lemon zest, 1 tbsp olive oil and generous black pepper.
Heat remaining tbsp olive oil in a pan. Add chopped arugula and basil, cooking until wilted, about 2 minutes. Add to the bowl.
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.
Serve with extra Parmesan on top.
Recipe from Kalyn's Kitchen