Lemon Ricotta Pasta with Arugula Recipe
Lemon Ricotta Pasta with Arugula is a bright, creamy pasta dish that combines tangy lemon, fresh arugula, and creamy ricotta cheese for a light yet satisfying meal. Perfect for a quick weeknight dinner, it uses simple ingredients and a luscious lemony sauce made from ricotta and Parmesan cheese, enhanced with a peppery bite from arugula and a touch of chili flakes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Sauce
- 1 lb short pasta, like penne or rigatoni (Mezzi rigatoni preferred)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or pecorino cheese, plus more for serving
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice (from 1 to 2 lemons), plus extra lemon wedges for serving
- Salt and black pepper to taste
Greens and Garnish
- 2 cups arugula
- Chili flakes for serving
- Olive oil for serving
- Thinly sliced or torn basil leaves for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the short pasta according to package instructions until al dente, about 8-12 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Prepare Lemon Ricotta Sauce: In the same pot or a large skillet, combine the ricotta, grated Parmesan, lemon zest, fresh lemon juice, salt, and black pepper. Stir until all ingredients are well incorporated.
- Smooth the Sauce: Whisk or stir in ½ cup of the reserved pasta water slowly into the ricotta mixture until the sauce becomes smooth and creamy. Add more pasta water as needed to loosen the sauce to your desired consistency.
- Toss Pasta with Sauce: Add the drained pasta back into the pot or skillet and toss vigorously to coat every piece evenly with the lemon ricotta sauce. Use additional pasta water if the sauce needs to be loosened further.
- Add Arugula: Gently fold in the arugula, allowing it to wilt slightly from the heat of the pasta and sauce.
- Serve: Transfer the pasta to a large serving bowl or individual bowls. Drizzle with olive oil and sprinkle with extra Parmesan cheese, chili flakes, and torn basil leaves if using. Serve immediately with lemon wedges on the side for an extra burst of citrus.
Notes
- The sauce thickens as it sits; serve immediately after preparation for the creamiest texture.
- For an even creamier sauce, substitute some of the pasta water with milk or cream.
- Add pasta water gradually to avoid thinning the sauce too much and losing flavor.
- Leftovers can be stored in an airtight container in the fridge for 4-5 days; reheat gently with a splash of water, broth, or cream to loosen the sauce.
- This dish is best enjoyed the same day it’s made to maintain its fresh, creamy quality.