Why Make This Recipe
Lemon Ricotta Pasta with Arugula is a bright and refreshing dish that brings together creamy ricotta and zesty lemon. It’s simple yet flavorful, making it perfect for a weeknight dinner or casual gatherings. The combination of pasta, cheese, and greens creates a satisfying meal that is light and vibrant, appealing to both pasta lovers and those looking for something a bit healthier.
How to Make Lemon Ricotta Pasta With Arugula
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 in a large pot according to package instructions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside. Turn off the heat.
In the same pot or in a large skillet, add the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Stir until everything is well combined.
Stir or whisk in ½ cup of the reserved pasta water until the sauce is smooth.
Add the pasta to the sauce and toss vigorously until the noodles are well coated. If the sauce is too thick, add more pasta water to achieve a smooth consistency.
Stir in the arugula.
Serve immediately in a large bowl for sharing or in individual bowls. Top with extra sauce from the pan and a drizzle of olive oil. Offer more Parmesan, red-pepper flakes, torn basil if using, and extra lemon wedges on the side.
How to Serve Lemon Ricotta Pasta With Arugula
This pasta dish is best served fresh. Arrange it in a large bowl to share or consider individual servings for a touch of elegance. Top with additional Parmesan cheese, a sprinkle of chili flakes for some heat, and a drizzle of olive oil for extra flavor. Offer lemon wedges on the side for those who enjoy a little more brightness in each bite.
How to Store Lemon Ricotta Pasta With Arugula
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or a drizzle of olive oil in a skillet over low heat, stirring gently until warmed through.
Tips to Make Lemon Ricotta Pasta With Arugula
- Use fresh lemon juice and zest for the best flavor.
- If you don’t have arugula, you can substitute it with spinach or kale.
- Adjust the level of chili flakes according to your heat preference.
- Make it a complete meal by adding grilled chicken or shrimp if you like.
Variation
For a heartier version, consider adding roasted vegetables or sautéed mushrooms to the pasta. You can also switch up the cheese by using goat cheese for a tangy twist.
FAQs
Q1: Can I use frozen pasta?
A1: Yes, you can use frozen pasta. Just make sure to cook it according to the package instructions.
Q2: Can I make this dish ahead of time?
A2: While it’s best fresh, you can prepare the sauce in advance and combine it with the pasta and arugula right before serving.
Q3: What can I use instead of Parmesan cheese?
A3: Pecorino cheese is a great substitute if you’re looking for something similar. You can also use a dairy-free cheese option if needed.
Lemon Ricotta Pasta with Arugula
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and refreshing dish that combines creamy ricotta and zesty lemon, perfect for a weeknight dinner or casual gatherings.
Ingredients
- 1 lb short pasta (like penne or rigatoni)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or pecorino
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- 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
- Cook the pasta in a large pot according to package instructions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Add the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper to the same pot or a large skillet. Stir until everything is well combined.
- Stir or whisk in ½ cup of the reserved pasta water until the sauce is smooth.
- Add the pasta to the sauce and toss until the noodles are well coated. If the sauce is too thick, add more pasta water to achieve a smooth consistency.
- Stir in the arugula.
- Serve immediately in a large bowl or individual bowls topped with extra sauce, olive oil, Parmesan, chili flakes, and lemon wedges.
Notes
Use fresh lemon juice and zest for the best flavor. This dish is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Keywords: lemon, ricotta pasta, arugula, healthy pasta, vegetarian pasta
