Proud of yourself yet? You should be. You’ve successfully brought your lunch to work two days in a row and you had some delicious fluffy sushi rice and a crunchy Kale salad. It feels good doesn’t it? You probably feel lighter and more grounded. And you don’t have to beat yourself up about spending money on other things. Or at least that’s how I look at it.
But now it’s Wednesday and you want something truly delicious to get you through the week. Well, then salty carbs it shall be.
Lemon Ricotta Pasta
Makes 2 Servings
You will need:
1/4 package of spaghettini
¾ cup fresh ricotta cheese
1 lemon: you’ll need both the zest and the juice, so have your microplane grater on hand
1/2 cup baby arugula
2 Tablespoons olive oil
salt and pepper
5-10 pitted oil cured olives
1. Boil water for pasta and cook for 8-10 minutes. Reserve 1/2 cup of the boiling cooking water before you strain out the pasta.
2. Once the pasta is boiling away, start the sauce. Zest the whole lemon so you have about a teaspoon of shaved rind and then cut in half and squeeze out the juice. In a non-stick pan over medium heat, heat the olive oil, ricotta, lemon juice and lemon zest (reserve a pinch for sprinkling on top). Cook for no more than 3 minutes until combined and then add the pasta, olives and arugula. Add the reserved cooking water one pinch at a time to add volume to the sauce.