Creamy Ricotta Lime Pasta: A One-Pot Creation

1 cup whole milk ricotta cheese
½ cup parmesan cheese – grated; plus more for topping
2 tablespoon extra-virgin olive oil
2 medium lime- zested and juiced
½ teaspoon red pepper flakes – or to taste (optional)
1 lb pasta preferably with ridges, I used Garganelli – or a similar shape
2-3 cups baby arugula
salt and pepper – to taste

In a medium bowl, combine ricotta, parmesan , olive oil, lime zest and juice, and red pepper flakes. Set aside.
Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.
1 lb Garganelli pasta or preference
Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.
2-3 cups baby arugula
Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.
Add salt and pepper to taste and serve immediately, topped with more parmesan
salt and pepper