I give credit to Rachael Ray for this gem.
It’s super easy, and yummy.
Of course, I don’t follow the directions to a tee for any recipe, so here is my rendition of it:
Pasta – penne or fusilli
10 strips bacon – cooked until crispy; cut into small pieces
1 small onion, chopped
1 lemon (or about 1/4 cup lemon juice)
1 orange (or about 1/4 cup orange juice)
1 cup chicken broth
1 cup fresh basil, coarsely chopped
4 cups arugula, coarsely chopped
1 cup ricotta cheese
1 cup grated parmesan
garlic (minced – several cloves)
Cook pasta until al dente.
While pasta is cooking, place large skillet on medium heat and add and swirl around some olive oil to lightly coat pan. Add in minced garlic, onions, and saute until lightly browned. Add in chopped bacon and season with salt and pepper. Add juice of lemon and orange and stir. Add chicken broth and bring to a boil. Let sauce reduce a little bit. Mix together pasta with the sauce. Then add the ricotta and parmesan and mix. Add more pepper if desired. Stir in basil and arugula.