Spaghetti with ricotta and rocket
Spaghetti with ricotta and rocket combines creamy ricotta, fresh arugula, and a hint of heat from red chili peppers. This quick Italian dish is perfect for a weeknight meal, highlighting vibrant flavours with minimal effort.
Cook time 15 min
Prep time 10 min
Ingredients:
6 cups arugula1/4 cup olive oil
2 garlic cloves
2 red hot chili peppers
1 cup ricotta cheese
12 oz pasta
1 cup grated parmesan cheese
Spaghetti with ricotta and rocket is a delightful and simple Italian dish that combines the freshness of arugula, the creaminess of ricotta cheese, and a bit of heat from red hot chili peppers. Perfect for a quick weeknight dinner or a light lunch, this recipe brings together vibrant flavors and wholesome ingredients to create a satisfying meal.
Instructions:
- Begin by bringing a large pot of salted water to a boil.
- Wash and dry the arugula.
- Peel and finely chop the garlic cloves.
- Slice the red hot chili peppers, removing seeds if you prefer less heat.
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente. This typically takes about 8-10 minutes.
- While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped garlic and sliced red hot chili peppers to the skillet. Sauté for about 2-3 minutes, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic.
- Once the spaghetti is cooked, reserve 1 cup of the pasta cooking water and then drain the spaghetti.
- Add the drained spaghetti directly to the skillet with the garlic and chili pepper oil. Toss to coat the spaghetti in the flavored oil.
- Stir in the ricotta cheese, mixing well to evenly coat the spaghetti. If the mixture is too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Add the arugula to the skillet, tossing well to combine with the spaghetti and ricotta mixture. The arugula will wilt slightly from the heat of the pasta.
- Sprinkle in the grated parmesan cheese, stirring to combine.
- Adjust seasoning with salt and freshly ground black pepper to taste.
- Divide the spaghetti mixture among serving plates.
- Optionally, garnish with additional grated parmesan cheese and a drizzle of extra olive oil if desired.
In mere minutes, you've crafted a flavorful and balanced plate of spaghetti with ricotta and rocket. This dish is perfect for any pasta lover looking for a fresh and zesty twist on traditional spaghetti. Enjoy it with a glass of white wine and a side salad for a complete meal.
Spaghetti with ricotta and rocket FAQ:
Cook the spaghetti according to the package instructions, which typically takes about 8-10 minutes for al dente.
Yes, you can use mascarpone or cream cheese as a substitute for ricotta, but the flavor and texture will be different.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to loosen the sauce.
A large skillet with a diameter of at least 12 inches is ideal for sautéing the garlic, chili, and combining all the ingredients without overcrowding.
To reduce heat, remove the seeds from the chili peppers before slicing. Alternatively, you can use fewer peppers or switch to milder varieties like bell peppers.
Cooking Tips:
- Use Fresh Ingredients: For the best taste, make sure your arugula, garlic, and chili peppers are fresh. Fresh ricotta will also enhance the dish's creamy texture.
- Adjust the Heat: If you prefer a milder dish, reduce the number of chili peppers or remove the seeds before cooking.
- Cook Pasta Al Dente: Be sure to cook your pasta to al dente as it will continue to cook a bit when mixed with the warm sauce.
- Reserve Pasta Water: Before draining the pasta, save a cup of the pasta water. This starchy water can help to emulsify the sauce and make it cling better to the spaghetti.
- Mix Gently: When combining the arugula, ricotta, and spaghetti, mix gently to avoid breaking the pasta.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 24g
Carbohydrates 70g
Fiber 3.54g
Sugar 4.15g
Fat 27g
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