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Ingredients
  • 1 lb short pasta, like penne or rigatoni (I used Mezzi rigatoni)
  • 1 cup whole milk ricotta cheese
  • 1 cup finely grated Parmesan or pecorino, plus more for serving
  • 1 tablespoon freshly grated lemon zest
  • ¼ cup fresh lemon juice from 1 to 2 lemons plus extra lemon wedges for serving
  • 2 cups of arugula
  • Chili flakes for serving
  • Salt and Black pepper to taste
  • Olive oil for serving
  • Thinly sliced or torn basil leaves for serving (optional)
Steps
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