Photo: Jennifer Causey; Styling: Claire Spollen
This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.
Serves 4 (serving size: about 2 cups)
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
2. Heat a large skillet over medium-high heat. Add oil, onion, red pepper, and garlic; sauté 2 minutes. Add pasta, reserved 1/4 cup pasta water, ricotta, lemon juice, salt, and black pepper; cook 1 to 2 minutes. Remove from heat.
3. Combine spinach, arugula, and pasta mixture in a large bowl, stirring until spinach begins to wilt. Stir in watercress. Top with pecorino cheese.