Light, creamy, refreshing. This dish is wonderful when you want a pasta that will leave you satisfied but not too heavy. Yes there is a ton of cream and cheese in it, but the lemon and arugula act as a source of acid to brighten the dish up – really complementing each other. You could opt for a different pasta shape, but the rigatoni is superior for this sauce in my opinion because it gets in all the nooks and crannies. The sauce is thick enough that it really sticks and fills the inside of the rigatoni. If you are looking for some protein with this dish – chicken breast or shrimp would be a delicious pairing to keep it light and fresh, but don’t worry, the pasta is phenomenal on by itself. So great for the upcoming spring season when it’s not too cold, not too hot outside.
- 1 Lb Rigatoni
- 1 Shallot, Finely Diced
- 2 Tbsp Minced Garlic
- 2 Tbsp Butter
- 1/3 Cup White Wine
- 1/4 Cup Heavy Cream
- 2 Lemons, Juiced
- 6 oz Ricotta, Whole Milk
- 1/3 Cup Manchego, Shredded
- 1 Cup Arugula
- Salt + Pepper, To Taste
- 1/4 Cup Reserved Pasta Water
- Serves: 4
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Heat a large pan over medium heat. Add in the butter and shallots and cook for 5 minutes.
- Next, add in the minced garlic and wine – reduce for 5 minutes.
- While the wine is reducing, bring a large pot of generously salted water to a boil. Once boiling, add the rigatoni and cook until al dente – about 8 minutes.
- While the pasta cooks let’s go back to the sauce. Add in the lemon juice, ricotta, heavy cream, manchego and season with salt and pepper. Whisk together, reduce the heat to low and cook for 5 minutes.
- Add in the arugula and allow it to wilt – about 3 minutes.
- At this point, the pasta should be cooked – using a slotted spoon, transfer the pasta to the sauce and add in the reserved pasta water. Stir to coat the pasta evenly.
- Divide the pasta between 4 bowls and top with more manchego and freshly cracked pepper. Serve and enjoy!
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