Spaghetti with ricotta and rocket
Indulge in the perfect blend of comfort and spice with this Spaghetti with Ricotta and Rocket recipe. Featuring peppery arugula, creamy ricotta, zesty garlic, and a kick of red hot chili peppers, all tossed in olive oil and accented with Parmesan. An easy and delicious meal for any night.
- 08 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 3.54g | 9% |
| Sugar 4.15g | 4% |
| Fat | |
| Fat 27g | 31% |
| Saturated 8g | 28% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 33mg | 6% |
| Vitamin B1 0.81mg | 67% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 240ug | 61% |
| Vitamin B12 0.44ug | 18% |
| Vitamin C 33mg | 37% |
| Vitamin E 0.50mg | 3% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 400mg | 31% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 3.82mg | 35% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 480mg | 14% |
| Selenium, Se 70ug | 129% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 3.05mg | 28% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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