• 1 lb mezzi rigatoni (or rigatoni)
• 1 cup whole milk ricotta cheese
• 1 lemon, zested
• 2–3 tbsp fresh lemon juice
• ½ cup grated Parmigiano Reggiano
• 2 tbsp extra virgin olive oil
• 1 clove garlic, grated or finely minced
• 2 cups baby arugula
• Salt and freshly ground black pepper, to taste
• Crushed red pepper flakes, for serving

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Cook the Pasta

Bring a large pot of heavily salted water to a boil.

Cook the pasta until al dente.

Before draining, reserve 1½ cups pasta water.

Make the Ricotta Sauce

In a large serving bowl, combine:

• Ricotta
• Lemon zest
• Lemon juice
• Parmigiano Reggiano
• Olive oil
• Garlic
• A pinch of salt and black pepper

Whisk until smooth.

Bring the Sauce Together

Add about ½ cup of the hot pasta water to the ricotta mixture and whisk until creamy.

Add the hot pasta and toss well.

Continue adding reserved pasta water a little at a time until the sauce becomes silky and coats every piece of pasta.

Finish

Fold in the arugula and toss until slightly wilted from the heat of the pasta.

Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Serve immediately topped with:

• Freshly cracked black pepper
• Crushed red pepper flakes
• Additional Parmigiano Reggiano
• Extra lemon zest

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