This Lemon Ricotta Pasta with Arugula is a light, fresh, and creamy dish that comes together in just 20 minutes. The silky ricotta sauce, infused with zesty lemon and garlic, perfectly coats the pasta, while peppery arugula adds a refreshing contrast.
This meal is simple yet elegant, making it perfect for a quick weeknight dinner or a special occasion. Pair it with crusty bread or a side of roasted vegetables for a satisfying meal that doesn’t feel heavy.
Kitchen Equipment Needed
- Large pot for boiling pasta
- Large mixing bowl
- Measuring cups and spoons
- Zester or grater
- Tongs or pasta spoon
Ingredients Overview
- Pasta: Spaghetti, fettuccine, or rigatoni work best.
- Ricotta Cheese: Creates a creamy, protein-rich sauce.
- Lemon Zest & Juice: Brightens the dish with fresh citrus flavor.
- Arugula: Adds a peppery bite and freshness.
Ingredients (Serves 4)
- 12 oz pasta (spaghetti, fettuccine, or rigatoni)
- 1 cup ricotta cheese (whole milk or part-skim)
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 cups fresh arugula
- ½ cup grated Parmesan cheese
- ½ cup pasta water (reserved)
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
Step 2: Prepare the Ricotta Mixture
In a large mixing bowl, whisk together ricotta, lemon zest, lemon juice, garlic, olive oil, salt, black pepper, and red pepper flakes until smooth.
Step 3: Toss Everything Together
Add the hot pasta directly to the ricotta mixture. Toss well, adding pasta water as needed to create a silky sauce. Stir in arugula and let it slightly wilt.
Step 4: Serve & Enjoy
Sprinkle with grated Parmesan and serve immediately. Pair with garlic bread or a fresh salad.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~420
- Fat: ~18g
- Carbohydrates: ~52g
- Protein: ~15g
Expert Tips
- For Extra Creaminess: Add 2 tablespoons of heavy cream or mascarpone.
- For More Protein: Toss in grilled chicken or shrimp.
- For a Vegan Version: Use cashew ricotta and nutritional yeast instead of Parmesan.
FAQs
Can I use another green instead of arugula?
Yes! Spinach, kale, or basil work well.
Can I make this ahead of time?
It’s best fresh, but you can refrigerate leftovers for up to 2 days.
What’s the best pasta for this dish?
Long pasta like spaghetti or linguine works best for coating the sauce.
Storing & Reheating
- Storing: Keep in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently with a splash of water or olive oil to loosen the sauce.
Substitutions & Variations
- Gluten-Free: Use gluten-free pasta.
- Nutty Twist: Add toasted pine nuts or almonds.
- Zesty Flavor: Add extra lemon zest or a squeeze of lemon before serving.
Lemon Ricotta Pasta with Arugula
Ingredients
Equipment
Method
- #### **Step 1: Cook the Pasta**
- Bring a large pot of salted water to a boil. Cook **pasta** until **al dente** according to package instructions. Reserve **½ cup pasta water**, then drain.
- #### **Step 2: Prepare the Ricotta Mixture**
- In a large mixing bowl, whisk together **ricotta, lemon zest, lemon juice, garlic, olive oil, salt, black pepper, and red pepper flakes** until smooth.
- #### **Step 3: Toss Everything Together**
- Add the **hot pasta** directly to the ricotta mixture. Toss well, adding **pasta water as needed** to create a silky sauce. Stir in **arugula** and let it slightly wilt.
- #### **Step 4: Serve & Enjoy**
- Sprinkle with **grated Parmesan** and serve immediately. Pair with **garlic bread or a fresh salad**.
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