Categories: Pasta

Ingredients

• 2 3/4 tsp kosher salt
• 1 lb. spaghetti
• 1/3 cup olive oil
• 6 garlic cloves, sliced
• 4 cups arugula, stems trimmed
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• Grated zest of 1 lemon

Directions

1. Fill a large pot with water 2 inches from top. Place over high heat and let come to a boil. Add 2 tsp salt. Cook the pasta as directed. Drain the pasta in a colander.

2. Return the pasta pot to medium heat. Add the oil and garlic and cook, stirring, for about 2 minutes.

3. Add the pasta and toss it in the garlic oil. Add the arugula and stir until wilted. Sprinkle with black pepper, red pepper flakes and the remaining 3/4 tsp salt. Divide among bowls and add a dollop of ricotta to each. Top with the Parmesan and lemon zest.

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