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Quick Lemon Ricotta Spaghetti
  • ½ lb spaghetti
  • 1 cup whole-milk ricotta
  • 3 cups baby arugula
  • ⅓ cup Parmesan cheese, freshly grated
  • Juice and zest of 1 lemon
  • 1 tablespoon extra olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon red chili flake (optional)
  • Kosher salt and freshly ground black pepper, to taste
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