If you've never used arugula before just think of it as an herb, or like spinach but with more of a kick. I like to chop it so its in smaller pieces like dried herbs, so the flavor is in every bite. The second time I made it i topped it with some precooked shrimp, it was delicious!! I highly recommend that way! But we've eaten it three other times without though, and loved it. If you're scared of the description of arugala because you hate spinach or veggies, don't be! My hubby is NOT a veggie person and he loves this pasta!
Ingredients
olive oil
1/2 lb bacon, diced
1 small onion, diced
4 cloves garlic, diced
crushed red pepper flakes (just a few dashes)
lemon juice
1 cup chicken stock
1 lb short cut pasta like penne
15 oz container of ricotta cheese
1 bag of shredded parmesean or parm blend (whatever size bag you find will be good, mine was 1 and 1/4 cup)
1/2 prewashed bag of arugula
2 tablespoons (approx) of basil
Bring a large pot of water to boil. In a skillet, pour a little olive oil and heat over medium. Once the oil is hot, add bacon and cook till crispy. Add the onion and garlic, turning down heat if the garlic starts to cook to fast. Once the onions are clear, add a dash or two of crushed red pepper flakes, about 2 or 3 tablespoons of lemon juice (not fresh lemon juice, just the kind from a bottle works fine; if you have fresh lemons use the zest and the juice of 1-2 lemons). Then add about a cup of chicken broth and bring to a bubble, then turn down to low.
When the water starts to boil, add pasta and cook according to the package. Reserve one cup of the water from the pasta.
While pasta is cooking, roughly chop the arugula, like you would fresh herbs. Once pasta is done, drain and return to large pot. Add the bacon onion and garlic mixture, the cup of reserved liquid, basil, ricotta, and parm. Stir together until gooey and evenly distributed.
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