Lemon Ricotta Pasta with Arugula
A bright and creamy pasta tossed with fresh ricotta, lemon zest & juice, and peppery arugula. Quick, vibrant, and restaurant-quality — Mediterranean comfort food done fresh.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Pasta & Sauce
200 g spaghetti, fettuccine, or linguine
½ cup ricotta cheese
Zest & juice of 1 large lemon
2 tbsp olive oil
1 garlic clove, minced
Salt & black pepper to taste
½ tsp chili flakes
Fresh Greens
2 cups arugula
2 tbsp shaved parmesan
Fresh basil leaves
Optional Garnish
Toasted pine nuts or walnuts
Extra lemon zest
Instructions
Cook Pasta
Boil salted water, cook pasta al dente.
Reserve ½ cup pasta water before draining.
Make Lemon Ricotta Sauce
In a large pan, warm olive oil over medium heat.
Saute garlic 30 seconds until fragrant.
Add ricotta, lemon zest, and lemon juice.
Stir in reserved pasta water gradually until smooth & creamy.
Season with salt, black pepper, and chili flakes.
Combine
Toss cooked pasta with the sauce until evenly coated.
Add arugula and gently fold until wilted.
Sprinkle with parmesan, fresh basil, and toasted nuts if using.
Chef Tips
Use fresh ricotta for the creamiest sauce.
Adjust pasta water to get your preferred sauce consistency.
Arugula adds peppery freshness — add last to keep texture.
Serve immediately — this pasta is best fresh.
Frequently Asked Questions
Can I make it vegan?
Use cashew cream or vegan ricotta and skip parmesan.
Too tangy?
Adjust lemon juice to taste; the zest adds flavor without acid.
Can I prep ahead?
Sauce can be made in advance; toss pasta fresh when serving.
Nutritional Information
Calories: 420 kcal
Protein: 15 g
Carbs: 52 g
Fat: 16 g
Fiber: 4 g