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Lemon Ricotta Spaghetti with Arugula

melissav
  • 0 minutes
  • Serves 2 to 3

INGREDIENTS

2 cloves

Garlic

2 tbsp

Lemon

1

Lemon, juice from

1/2 lb

Spaghetti [i use whole wheat but use whatever

1 pinch

Red pepper flakes

1

Salt

1/4 cup

Olive oil, extra virgin

1 cup

Ricotta, fresh homemade or best quality

4 tbsp

Ricotta whey or leftover pasta boiling water

4 cups

Lightly packed arugua