Penne Pasta with Wilted Arugula, Basil, Ricotta, and Parmesan Sauce

Ingredients

• 1 box whole wheat penne pasta
• 8 oz. part-skim ricotta cheese
• 1 cup Parmesan cheese plus more for serving if desired
• 1 T + 1 T olive oil
• Zest of one lemon
• Salt and fresh ground black pepper to taste
• 5 oz. baby arugula, coarsely chopped
• 2 cups chopped basil

Directions

1. Bring a large pot of well-salted water to a boil. Add the pasta and begin timing it, cooking just until it is barely al dente. Check the package for the suggested time; this pasta cooked for just under 10 minutes.
2. As the pasta cooks, roughly chop the arugula, chop the basil, and zest the lemon. If the greens need washing, rinse them and spin them dry before chopping.
3. In a bowl big enough for the pasta and sauce, stir together the ricotta, freshly grated Parmesan, 1 tablespoon of olive oil, lemon zest, and salt and freshly ground black pepper to taste.
4. Warm the other tablespoon of olive oil in a large frying pan. Add the arugula and basil, and cook until the greens have just softened, about 2 minutes.
5. If you’re using basil pesto, stir it into the wilted greens.
6. Transfer the arugula, basil, and pesto mixture into the bowl with the ricotta mixture, and stir until everything is combined.
7. When the pasta is ready, scoop out 1/3 cup of the cooking water and put it aside.
8. Drain the pasta in a colander in the sink. Add the hot pasta to the sauce and toss gently, using as much of the reserved pasta water as you need to make it creamy. The full 1/3 cup can be used. Serve warm or at room temperature, with extra freshly grated Parmesan at the table if desired.