Lemon Ricotta Spaghetti with Arugula

Last week I fell off a horse. I've fallen before, but this time was not graceful, to put things lightly. I vaguely remember landing on my butt and doing a somersault. All I know is that I came home filthy dirty (even dirtier than usual) and really, really sore. And hungry. And not wanting to make dinner. But not willing to order pizza or eat cereal for dinner - one of those nights where you just want dinner to make itself, because the thought of actually doing it yourself makes you want to throw a tantrum. Enter this lemon ricotta spaghetti with arugula from Food 52! This pasta is so easy, so delicious, so fresh and summery and light and filling all at the same time - and when the recipe promises you'll be out of the kitchen in the time it takes for the pasta to cook, this is not a lie. Everything happens while the pasta cooks and then voila! Dump the pasta into the saucepan with the goodies and there's dinner. I served this with a "tomato salad" (i.e. quartered tomatoes drizzled with olive oil, salt, and pepper) and a bottle of white wine. A much needed, much enjoyed bottle of sauvignon blanc. 

Lemon Ricotta Spaghetti with Arugula

adapted from Food 52

serves 4

Ingredients:

• 8 oz dry spaghetti
• 1/4 cup olive oil
• 2 garlic cloves, minced
• zest from 1 lemon
• juice from 1/2 lemon
• 1/2 tsp red pepper flakes
• 1 cup part-skim grass-pastured fresh ricotta (or homemade - something really good)
• 1/4 cup pasta water
• one 7-ounce bag organic arugula (the kind that comes washed and ready to eat)
• kosher salt
• freshly ground black pepper
• really good Parmigiano Reggiano cheese for serving

1. In a large pot, boil enough water to cook your pasta (i.e. a lot of water). 
2. While the water boils, heat a large nonstick saute pan over low heat (as low as it'll go). Add the olive oil, garlic, and a pinch of salt. Don't let the garlic brown or burn - you just want to heat things up and infuse the olive oil with the garlic. Now zest/juice your lemon and set both aside. 
3. Once the water is boiling, cook your pasta to al dente, reserving 1/4 cup pasta water. While the pasta cooks, add the ricotta, lemon zest, and red pepper flakes to the saute pan. 
4. When pasta is cooked, drain (reserving 1/4 cup pasta water) and add to the saute pan with the ricotta mixture. Toss the pasta to coat, and then add the arugula, reserved pasta water, lemon juice, and salt and pepper to taste. 
5. Serve the pasta, passing the pepper grinder and shaved Parmigiano Reggiano at the table.