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Watkins Lemon Ricotta Pasta
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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 Garlic Powder
  • 1/4 teaspoon Watkins 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.

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