Servings: four to six.
Parmigiano-Reggiano, ricotta, and lemon zest form the base for a creamy, no-cook pasta sauce that comes together in minutes.
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.
Start the meal with a Basic Bruschetta.
We all love this recipe - it is quick and easy, very tasty and a great choice for a meatless dinner.
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