Pâtes à la ricotta et au citron

Ingrédients

• 14 oz pasta ((Note 1))
• 1 tbsp olive oil
• 4 cloves garlic (crushed)
• 1 cup ricotta (()
• 2 lemons (zest and juice)
• 4 tbsp Parmesan
• reserved pasta water
• salt and pepper (to taste)
• 4 handfuls arugula

Préparation

1. 1

   Cook the pasta in salty water according to the packet instructions.

2. 2

   Place a skillet on a medium heat and fry the garlic for a minute until fragrant.

3. 3

   Remove the pan from the heat and add the ricotta, lemon zest and juice, salt and pepper and enough pasta water to bring the sauce to the desired consistency.

4. 4

   Drain the pasta and toss with the arugula in the colander.

5. 5

   Add to the sauce, mix well, and serve.