Ingredients:

0.5x

1x

2x

4x

•   12 Oz Bronze Pasta (Any shape!)
•   1 Cup Whole-milk ricotta cheese
•   1/2 Cup Parmesan  (Grated, don't forget more for serving )
•   1 large Lemon (zest + 2u20133 tbsp juice)
•   1/2 Cup EVOO (Plus more for serving )
•   1 small Shallot
•   2 to 3 cloves Garlic (minced)
•   1/2 Tsp Crushed red pepper 
•   3 Cups Arugula 
•   1/2 Cup Reserved pasta water 
•   Salt
•   freshly crushed black pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Cook Pasta
   • Bring a large pot of salted water to a boil.
   • Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
2. Mix Ricotta Sauce
   • In a large bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, 2 tablespoons olive oil, a pinch of salt, and black pepper.
   • Add a splash of pasta water to loosen slightly; set aside.
3. Sauté Shallots & Garlic
   • In a large skillet, heat the remaining olive oil over medium heat.
   • Add the minced shallot and cook 2–3 minutes until soft and translucent.
   • Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Combine Pasta & Sauce
   • Add drained pasta to the skillet with the shallot mixture.
   • Reduce heat to low, then pour in the ricotta sauce.
   • Toss, adding reserved pasta water a little at a time until the sauce is creamy and coats the noodles.
5. Add Arugula
   • Turn off the heat and toss in the arugula until just wilted but still vibrant.
6. Serve
   • Taste and adjust with more lemon juice, salt, or pepper.
   • Finish with extra Parmesan, a drizzle of olive oil, and fresh cracked pepper.

💡 Optional Add-Ins

• Protein: Grilled shrimp, chicken, or crispy pancetta.
• Extra zing: A few capers or a sprinkle of lemon zest on top.