Lemon Ricotta Pasta With Arugula 🍋🍝
If you’re looking for a quick and delicious meal that combines the zesty brightness of lemon with the creamy texture of ricotta, this Lemon Ricotta Pasta with Arugula is the perfect dish. It’s light, refreshing, and easy to whip up in under 40 minutes, making it an ideal weeknight dinner or a delightful dish for entertaining guests. Let’s dive into this vibrant recipe that’s sure to become a favorite!
Ingredients:
- 1 lb short pasta, like penne or rigatoni (I used Mezzi rigatoni) 🍝
- 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 of 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: Begin by cooking the pasta in a large pot of boiling salted water according to the package instructions until it’s al dente. Make sure to reserve 1 cup of the starchy pasta water before draining the pasta. Set the pasta aside and turn off the heat. 🍲
- Prepare the Lemon Ricotta Sauce: In the same pot or in a large skillet, combine the ricotta cheese, finely grated Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir the mixture until it’s well combined. 🥄
- Smooth the Sauce: Gradually stir or whisk in ½ cup of the reserved pasta water until the sauce is smooth and creamy. 🥄
- Toss the Pasta: Add the cooked pasta back into the pot or skillet and stir vigorously to coat the noodles with the sauce. If the sauce is too thick, add more of the reserved pasta water until it reaches your desired consistency. 🍝
- Incorporate the Arugula: Gently fold in the arugula until it wilts slightly and is evenly distributed throughout the pasta. 🌿
- Serve: Serve the pasta immediately, either family-style in a large bowl or in individual servings. Top each serving with any remaining sauce from the pan, a drizzle of olive oil, and a sprinkle of extra Parmesan, chili flakes, and torn basil (if using). Don’t forget to include extra lemon wedges on the side for an added burst of freshness. 🍋🧀🌶️
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Servings:
4 servings
Calories:
450 Kcal per serving
This Lemon Ricotta Pasta with Arugula is a perfect blend of creamy, tangy, and peppery flavors that will leave your taste buds dancing. The freshness of the arugula combined with the brightness of the lemon makes this dish a delightful experience, whether you’re enjoying it as a quick meal or serving it to guests. Pair it with a glass of crisp white wine for a complete meal that’s as elegant as it is easy to prepare. Enjoy!
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Lemon Ricotta Pasta With Arugula 🍋🍝
- Total Time: 35min
- Yield: 4 1x
Ingredients
1 lb short pasta, like penne or rigatoni (I used Mezzi rigatoni) 🍝
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 of arugula 🌿
Chili flakes for serving 🌶️
Salt and black pepper to taste 🧂
Olive oil for serving 🫒
Thinly sliced or torn basil leaves for serving (optional) 🌿
Instructions
1️⃣ Cook/boil pasta in a large pot according to package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain pasta and set aside. Turn off heat. 🍲
2️⃣ Make the lemon ricotta sauce in the same pot or in a large skillet. Add the ricotta, Parmesan, lemon zest and juice, salt, and pepper to taste, and stir until well combined. 🥄
3️⃣ Stir or whisk in ½ cup of pasta water until smooth. 🥄
4️⃣ Add the pasta and stir/toss vigorously until the noodles are well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce. 🍝
5️⃣ Stir in the arugula. 🌿
6️⃣ Serve immediately in a large bowl family-style or in individual bowls. Top with remaining sauce from the pan and a drizzle of olive oil. Serve with extra Parmesan, red pepper flakes, torn basil (if using), and extra lemon wedges on the side. 🍋🧀🌶️
- Prep Time: 15min
- Cook Time: 20 min
Nutrition
- Calories: 450 Kcal