Arugula & ricotta spaghetti with lemon

Many days I have a clear vision of what I want to make for dinner. Usually there is something waiting in the fridge that has its corresponding pieces, which whip up nicely into a complete meal. Other nights, I stare blankly at the fridge and exclaim "Let's have breakfast for dinner!" toast and eggs it is. Last night was the latter, but when I got past the horror of realizing I had only one egg sitting in its little crate, I racked my brain a little more and concocted this recipe for arugula and ricotta spaghetti with lemon. Using ingredients that always tend to live in my kitchen and finally putting to use a few of the dozens of lemons I seem to buy every week, I stirred in the remaining fresh arugula and creamy ricotta to make a surprisingly light summer meal. Although I can never pass up the browned glory that is toast, I was happy with my last minute dinner plans.




Arugula & ricotta spaghetti with lemon
3/4 pack of spaghetti
1 lemon (zest first, then juice)
2-3 cups arugula
1/2 cup ricotta
salt & pepper

-Boil water and cook spaghetti according to package. Before draining, reserve 1/2 cup pasta water

-Return pasta to pot and stir in lemon zest and juice, arugula, ricotta, salt & pepper, and pasta water.

-Stir until ricotta has coated everything evenly.