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Lemon Ricotta Pasta Recipe {20 Minutes!}
Ingredients
  • 1 pound dry rigatoni pasta
  • 1 cup whole milk ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1 large lemon , juiced and zested
  • coarse salt , to taste
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes
  • 3 cups baby arugula (or baby spinach)
  • 6 basil leaves , julienned
Steps
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