Penne with Ricotta, Arugula, and Basil

Serves four to six.

by Lori Longbotham
from Fine Cooking
Issue 105
Last Edit Date: 4/21/2011 5:14:10 PM

Parmigiano-Reggiano, ricotta, and lemon zest form the base for a creamy, no-cook pasta sauce that comes together in minutes.

more about:

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

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 3/4 tsp. pepper.

Heat the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium heat. Add the arugula and basil and 1/2 tsp. salt and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer the arugula mixture to the bowl with the ricotta and mix well.

Add the hot pasta to the ricotta mixture and toss to coat. Add the reserved cooking liquid as needed to moisten the pasta. Season to taste with salt and pepper. Serve, passing more Parmigiano at the table.

Serving Suggestions

Start the meal with a Basic Bruschetta.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 5; Protein (g): 18; Monounsaturated Fat (g): 5; Carbohydrates (g): 59; Polyunsaturated Fat (g): 1.5; Sodium (mg): 500; Cholesterol (mg): 25; Fiber (g): 4;

Photo: Scott Phillips

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by Cloutier, 7/11/2011Loved it - quick, easy and delicious! Perfect for summer.

by Paddle, 7/7/2011When I mixed the hot arugula and basil with the ricotta and parmesan the parmesan clumped it all together and no matter how much I stirred I couldn't separate this massive clump of cheese and herbs. Very frustrating indeed.

by cindys0711, 6/16/2011I substitued baby washed spinach leaves and tossed them in the hot pasta to wilt. I grow lemon basil and chopped that as the basil 'add' and toasted 1/3 cup of pine nuts to garnish. Served it with grilled garlic & lime shrimp. It was easy!

by srindar, 7/27/2010This was very tasty and easy enough for a weeknight dinner. I'm not sure I'd bother to wilt the arugula and basil in the oil next time and rather might just toss it with the hot pasta to get a tiny bit of wilting but leave more structure in place.

by feelynefreek, 6/19/2010Easy and absolutely delicious!