Lemon Ricotta Pasta with Arugula
This refreshing and wholesome pasta dish is made with creamy ricotta cheese, fresh lemon juice and zest, and peppery arugula. It’s quick to prepare and packed with flavor—perfect as a main course or a side dish. The silky ricotta sauce comes together in minutes and clings to each strand of pasta with a bright, tangy finish.
Total Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
For the Pasta:
12 oz spaghetti or linguine
Salt (for pasta water)
2 cups baby arugula, lightly packed
1 tablespoon olive oil (optional, for arugula wilting)
For the Lemon Ricotta Sauce:
1 cup whole milk ricotta cheese
Zest of 1 lemon
2 tablespoons fresh lemon juice (more to taste)
2 tablespoons extra-virgin olive oil
¼ cup grated Parmesan cheese (plus more for serving)
1 garlic clove, finely grated or minced
½ teaspoon freshly ground black pepper
Salt, to taste
2–4 tablespoons reserved pasta water (as needed for thinning)
Garnishes (Optional):
Extra lemon zest
Shaved Parmesan or Pecorino
Cracked pepper
Chopped fresh basil or parsley
Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
2. Prepare the ricotta sauce:
In a large mixing bowl, whisk together ricotta, lemon zest, lemon juice, olive oil, Parmesan, garlic, black pepper, and a generous pinch of salt. It should be creamy and smooth. Taste and adjust acidity or seasoning if needed.
3. Wilt arugula (optional):
If you prefer softer arugula, lightly wilt it by tossing it in a hot skillet with 1 tablespoon olive oil for about 30 seconds, just until slightly wilted. Or keep it raw for a fresher, peppery bite.
4. Combine pasta and sauce:
Add the hot pasta to the bowl with the ricotta sauce. Toss well, adding reserved pasta water a little at a time until the sauce is silky and coats the noodles.
5. Add arugula:
Toss in the arugula (wilted or fresh) and mix until just combined. Serve immediately with extra cheese, lemon zest, and fresh herbs if desired.
Tips & Notes:
Use whole milk ricotta: It gives the creamiest texture and richest flavor.
Don’t overcook pasta: It continues cooking slightly in the sauce.
Pasta water is magic: Use it to loosen the sauce and help it cling beautifully.
Add protein: Top with grilled shrimp, chicken, or chickpeas for a fuller meal.
Add crunch: Toasted pine nuts or walnuts add great texture.
Frequently Asked Questions
Q: Can I use store-bought ricotta?
A: Yes, but choose a high-quality whole milk version for the best taste and texture.
Q: Is this dish served hot or cold?
A: It’s best served warm, right after tossing with the sauce. It also makes a great pasta salad when served cold.
Q: Can I use other greens?
A: Absolutely! Spinach, kale (lightly wilted), or baby chard are good substitutes.
Q: Is this dish vegetarian?
A: Yes, as long as you use Parmesan made without animal rennet.
Q: Can I make it gluten-free?
A: Just use your favorite gluten-free pasta—everything else is naturally gluten-free.
Nutritional Information
Calories: 460
Protein: 16g
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 52g
Fiber: 3g
Sugar: 2g
Cholesterol: 35mg
Sodium: 380mg (varies by cheese and pasta)