Fettuccine with Tomatoes, Ricotta & Lemony Dressed Arugula

Directions

1. Boil a pot of salted water, drop in the pasta, and cook until al dente, reserving a 1/2 cup of the cooking water before draining.
2. Heat a skillet over medium-high and add a thin layer of oil to coat the bottom.
3. Peel and mince the garlic, then add it to the hot skillet with a pinch of crushed red pepper; sauté until the aroma is fragrant, about 1 minute.
4. Stir in the canned tomatoes with a pinch of salt and let them simmer until slightly thickened, 12–15 minutes.
5. In a small bowl, combine grated Parmesan with ricotta and a pinch of salt; set the mixture aside.
6. In another bowl, zest and juice the lemon, mince the shallot, whisk in oil, salt, and pepper, then toss with the arugula to make the dressing; let it sit briefly.
7. Return the drained pasta to the skillet, add the tomato mixture and a splash of the reserved pasta water; heat through, then fold in the ricotta mixture and warm through for 1–2 minutes. Serve topped with a touch more pepper if desired.