Penne with Ricotta, Arugula, and Basil

Penne with Ricotta, Arugula, and Basil
Photo by Scott Phillips

Ingredients

  • 5 oz. baby arugula (about 6 loosely packed cups), coarsely chopped
  • 1-½ oz. fresh basil (about 2 loosely packed cups), coarsely chopped
  • 1 oz. freshly grated Parmigiano-Reggiano (about 1 cup); more for serving
  • 2 Tbs. extra-virgin olive oil
  • 1 lb. dried penne pasta
  • 2 tsp. lightly packed finely grated lemon zest
  • Kosher salt
  • + 2 more ingredients
    • Freshly ground black pepper
    • 8 oz. whole-milk ricotta (about 1 cup)

Bring a large pot of well-salted water to a boil over high heat. Cook the pasta in the water until al dente, about 11 minutes. Reserve about 1/3 cup of the cooking water and drain the pasta. Meanwhile, in a large bowl, mix the ricotta, Parmigiano, 1 Tbs. of the oil, the zest, 1/2 tsp. salt, and ...

View full recipe at Fine Cooking

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