From Fine Cooking, June/July 2009
1 lb. penne pasta
8 oz. whole milk ricotta (about 1 cup)
1 oz. freshly grated Parmesan cheese (about 1 cup); more for serving
2 tbsp. extra virgin olive oil
2 tsp. finely grated lemon zest
Fresh ground pepper
5 oz. arugula (about 6 loosely packed cups), coarsely chopped
1.5 oz. basil (about 2 cups loosely packed), coarsely chopped
Bring large pot of well-salted water to boil. Cook pasta according to package instructions. reserve about 1/3 cup of cooking water and drain pasta.
Meanwhile, in a large bowl, mix the ricotta, Parmesan, 1 tbsp. of oil, the zest, 1/2 tsp salt, and 3/4 tsp. pepper.
Heat the remaining 1 tbsp. olive oil in a 12-inch nonstick skillet over medium heat. Add the arugula and basil, and 1/2 tsp. salt and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer the arugula mixture to the bowl with the ricotta and mix well.
Add the hot pasta and toss to coat. Add the reserved cooking liquid as needed to moisten the pasta. Season to taste with salt and pepper. Serve, with more Parmesan to top if desired.