Name: Lemon Ricotta Pasta With Arugula
Prep time: 5 min
Cook time: PT-488189H26M35S
Total time: PT-488189H26M35S
Cuisine: Italian
Ingredients: 1 lb short pasta (penne, rigatoni, or mezzi rigatoni); 1 cup whole milk ricotta cheese; 1 cup finely grated Parmesan or pecorino, plus more for serving; 1 tbsp freshly grated lemon zest; 1/4 cup fresh lemon juice (from 1–2 lemons), plus extra lemon wedges for serving; 2 cups arugula; Chili flakes, for serving; Salt and black pepper, to taste; Olive oil, for serving; Thinly sliced or torn basil leaves (optional)

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Why You’ll Love This Recipe

This pasta is all about balance—rich and creamy ricotta meets zesty lemon for a bright, comforting dish that never feels heavy. You’ll love how easily it comes together with pantry and fridge staples, and the peppery arugula gives it a fresh twist. It’s versatile enough to serve as a main course or alongside grilled chicken or fish. Plus, it’s a great option when you want something impressive without spending hours in the kitchen.

Lemon Ricotta Pasta With Arugula

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb short pasta, like penne or rigatoni (Mezzi rigatoni works great)
1 cup whole milk ricotta cheese
1 cup finely grated Parmesan or pecorino, 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
2 cups arugula
Chili flakes for serving
Salt and black pepper to taste
Olive oil for serving
Thinly sliced or torn basil leaves for serving (optional)

Directions

Cook the pasta in a large pot according to package instructions until al dente. Reserve 1 cup of the starchy pasta water, then drain and set aside. Turn off the heat.
In the same pot or a large skillet, make the lemon ricotta sauce by combining ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir until smooth.
Whisk in ½ cup of pasta water until creamy.
Add the pasta back into the pot and toss until the noodles are coated, adding more pasta water as needed to loosen the sauce.
Stir in the arugula until just wilted.
Serve immediately with a drizzle of olive oil, extra Parmesan, chili flakes, torn basil (if using), and lemon wedges on the side.

Servings and timing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: 17–20 minutes

Variations

Add protein: Grilled chicken, shrimp, or seared scallops make this a heartier meal.
Swap the greens: Use baby spinach, kale, or even fresh peas instead of arugula.
Make it creamier: Add a splash of cream or milk along with the pasta water.
Try different cheese: Pecorino Romano brings a sharper bite, while goat cheese offers tanginess.
Make it spicier: Add extra chili flakes or a drizzle of chili oil.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently on the stovetop or in the microwave, adding a splash of pasta water, broth, or cream to loosen the sauce. For the best texture and creaminess, enjoy this dish the same day it’s made.

FAQs

Can I make this pasta ahead of time?

It’s best served fresh, but you can cook the pasta and prep the sauce ingredients ahead, then combine just before serving.

What type of pasta works best?

Short pasta like rigatoni, penne, or fusilli works best as it holds onto the sauce.

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, but the sauce will be less creamy and rich. Whole milk ricotta gives the best results.

How can I make this gluten-free?

Use your favorite gluten-free pasta and follow the same instructions.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

How do I make the sauce creamier?

Add a splash of cream, milk, or extra ricotta when mixing the sauce.

What can I use instead of arugula?

Baby spinach, kale, or fresh herbs like basil or parsley work well as substitutes.

Can I add garlic to the sauce?

Yes, a little sautéed garlic in the pot before adding ricotta adds extra flavor.

How do I prevent the sauce from being too thick?

Reserve enough pasta water and add gradually until the sauce is silky and smooth.

Can this dish be served cold as a pasta salad?

Yes, it can be served cold, but the texture of the ricotta sauce is best enjoyed warm.

Conclusion

Lemon Ricotta Pasta with Arugula is a refreshing, creamy, and quick-to-make dish that feels both comforting and light. With just a few simple ingredients, you can whip up a vibrant pasta that works for both casual dinners and entertaining. Fresh, zesty, and full of flavor, it’s a recipe worth keeping in your weeknight rotation.

Lily