Description
This Lemon Ricotta Pasta with Arugula is a light, creamy, and refreshing pasta dish that comes together in under 20 minutes. The ricotta and Parmesan create a luscious sauce brightened by lemon, while arugula adds a peppery freshness. Perfect for a quick weeknight dinner or elegant entertaining.
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)
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In the same pot or a large skillet, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir until smooth.
- Whisk in 1/2 cup of reserved pasta water to form a creamy sauce.
- Add the cooked pasta back into the pot and toss to coat, adding more pasta water as needed to loosen the sauce.
- Stir in arugula until just wilted.
- Serve immediately with a drizzle of olive oil, extra Parmesan, chili flakes, optional basil, and lemon wedges on the side.
Notes
Add grilled chicken, shrimp, or scallops for extra protein.
Swap arugula for spinach, kale, or fresh peas.
For extra creaminess, add a splash of cream or milk.
Pecorino Romano gives a sharper bite; goat cheese adds tang.
Store leftovers in an airtight container for 4–5 days; reheat gently with added liquid to loosen sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
