Meyer Lemon Ricotta Spaghetti with Arugula (aka Fridge Pasta)


 1 pound spaghetti or other long strand pasta
¾ cup (or therebouts) ricotta cheese
¼ cup freshly grated Parmesan cheese
2 Meyer lemons (or regular medium lemons) zested and juiced
4 ounces baby arugula
1 pinch freshly cracked black pepper
1 handful toasted pine nuts


1. In a large heatproof bowl mix the ricotta, lemon zest, lemon juice, Parmesan, and pepper. Add a pinch of kosher salt if the cheese is not salted.

2. Boil the pasta in salted water and drain, reserving about 1 cup of the pasta cooking water. Dump the drained pasta into the bowl with the ricotta and swirl the pasta into the ricotta until the cheese is slicked on the pasta. Then add the arugula and a little bit of the pasta water. Keep twirling the pasta until the arugula is wilted into the pasta and the ricotta has loosened up to form a thick sauce. Scatter the toasted pine nuts on top of each portion. Serve hot!

Naptime Notes

Naptime Recipe Serving ideas

This pasta is also delicious served the next day cold. If you don’t have ricotta you can try creme fraiche, greek yogurt or cream.

Naptime Stopwatch

10 minutes prep time, 15 minutes cook time.

Naptime Reviews

We all love this refreshing pasta, it has such a spring flavor to it!

More Naptime Recipes

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