Master the Art of Quick Lemon Ricotta Spaghetti
Indulge in the delightful simplicity of our Quick Lemon Ricotta Spaghetti recipe. This dish is a celebration of bright flavors and effortless elegance, perfect for those busy weeknights when you crave a delicious meal without spending hours in the kitchen. Tender spaghetti is tossed with creamy ricotta, peppery arugula, zesty lemon, and savory Parmesan cheese, creating a harmonious symphony of flavors that will tantalize your taste buds. With just a handful of ingredients and minimal effort, you can whip up a gourmet meal that’s sure to impress. Join us as we unveil the secrets to mastering this delectable dish that’s as quick to make as it is delicious.
Ingredients:
- 1/2 lb spaghetti
- 1 cup whole-milk ricotta
- 3 cups baby arugula
- 1/3 cup Parmesan cheese, freshly grated
- Juice and zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red chili flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
- Prepare Ricotta Mixture: In a large mixing bowl, combine the whole-milk ricotta, freshly grated Parmesan cheese, minced garlic, lemon zest, lemon juice, and extra virgin olive oil. Season with salt and pepper to taste. Stir until well combined.
- Toss with Arugula: Add the cooked spaghetti and baby arugula to the ricotta mixture. Toss gently until the spaghetti is evenly coated and the arugula begins to wilt slightly.
- Adjust Seasoning: Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preferences.
- Serve: Divide the Lemon Ricotta Spaghetti among serving plates. Garnish with additional Parmesan cheese, red chili flakes (if using), and a drizzle of extra virgin olive oil.
Cook’s Notes and Variations:
- Fresh Herbs: For added freshness and flavor, garnish the Lemon Ricotta Spaghetti with chopped fresh herbs such as parsley, basil, or mint.
- Protein Boost: Add grilled chicken, shrimp, or tofu to make this dish more substantial and protein-rich.
- Creamy Variation: For an even creamier texture, stir in a splash of heavy cream or a dollop of mascarpone cheese into the ricotta mixture.
Frequently Asked Questions (FAQs):
- Can I use low-fat ricotta cheese? Yes, you can use low-fat or part-skim ricotta cheese if you prefer. However, keep in mind that the texture may be slightly different.
- Is there a substitute for arugula? If you’re not a fan of arugula, you can substitute it with baby spinach or kale for a milder flavor.
- Can I make this dish in advance? While this dish is best served fresh, you can prepare the ricotta mixture and cook the spaghetti in advance. Simply toss everything together just before serving.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.
Keto and Low-Carb Versions:
For those following a keto or low-carb lifestyle, here are some modifications you can make to adapt this recipe:
- Use Zucchini Noodles: Replace the spaghetti with spiralized zucchini noodles (zoodles) for a low-carb alternative.
- Increase Healthy Fats: Add extra virgin olive oil or avocado oil to increase the healthy fat content of the dish.
- Substitute Ricotta: Swap the ricotta cheese for full-fat Greek yogurt or a mixture of cream cheese and heavy cream for a keto-friendly option.
In conclusion, our Quick Lemon Ricotta Spaghetti is a delightful fusion of simplicity and sophistication, showcasing the vibrant flavors of fresh ingredients with minimal fuss. Whether you’re a seasoned home cook or a novice in the kitchen, this dish is guaranteed to impress with its bright flavors and creamy texture. With just a few pantry staples and a handful of minutes, you can create a gourmet meal that’s sure to become a family favorite. So why wait? Gather your ingredients and embark on a culinary adventure with our Quick Lemon Ricotta Spaghetti today!
