Lemon Ricotta Pasta

• 1/2 pounds Spaghettini
• 2 Tablespoons Olive Oil
• 1/2 cups Ricotta Cheese
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Lemon Zest
• 5 Pitted Oil Cured Olives, Or More As Desired
• 1/2 cups Baby Arugula

1. 1.
2. Boil water for pasta and cook according to package directions.
3. Make sure to reserve 1/2 cup of the cooking water after you strain out the pasta.
4. 2.
5. Once the pasta is boiling away, begin cooking the sauce.
6. In a nonstick pan over medium heat, heat the olive oil, ricotta, lemon juice and lemon zest (reserve a pinch for sprinkling on top).
7. Cook for no more than 3 minutes until combined and then add the pasta, olives and arugula.
8. Add the reserved cooking water one pinch at a time to add volume to the sauce.
9. Serve immediately.

spaghettini, olive oil, ricotta cheese, lemon juice, lemon zest, olives, arugula

Taken from tastykitchen.com/recipes/main-courses/lemon-ricotta-pasta/ (may not work)