Lemon Ricotta Pasta with Arugula
Description:
Lemon Ricotta Pasta with Arugula is a creamy, zesty, and refreshing dish perfect for spring or summer meals. The smooth ricotta cheese provides a rich base, while the lemon adds brightness. Peppery arugula adds a fresh, slightly spicy note that balances the creaminess. This vegetarian pasta comes together quickly, making it ideal for busy weeknights or an elegant lunch.
Ingredients (Serves 4):
12 oz (340 g) pasta (spaghetti, linguine, or fettuccine work well)
1 cup ricotta cheese
1 lemon, zested and juiced
1/3 cup grated Parmesan cheese
1 garlic clove, minced (optional)
2 tbsp olive oil
Salt and pepper, to taste
2 cups fresh arugula, loosely packed
Reserved pasta water (about 1 cup)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil.
Cook pasta until al dente (about 8–10 minutes). Reserve 1 cup of pasta water and drain the pasta.
Make the lemon ricotta sauce:
In a large bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan, garlic (if using), olive oil, salt, and pepper.
Mix until smooth and creamy.
Combine:
Add the hot pasta to the ricotta mixture and toss to coat.
Gradually add reserved pasta water as needed to loosen the sauce (start with 1/4 cup and add more if needed).
Add arugula:
Fold in the arugula and toss until slightly wilted and well mixed.
Serve:
Garnish with extra Parmesan, black pepper, and lemon zest if desired.
Nutrition Information (per serving):
Nutrient Amount
Calories ~450 kcal
Protein ~18 g
Fat ~18 g
Saturated Fat ~6 g
Carbohydrates ~50 g
Fiber ~3 g
Sugar ~2 g
Sodium ~300 mg
Calcium ~250 mg
Vitamin C ~15 mg
Note: Nutrition varies based on pasta type and cheese brand.
Total Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes
FAQs:
Q: Can I use a different green instead of arugula?
A: Yes! Spinach, kale (lightly wilted), or baby chard are good substitutes.
Q: Is this dish good cold?
A: Absolutely—it can be served as a cold pasta salad. Add extra lemon and olive oil for flavor.
Q: Can I add protein?
A: Yes. Grilled chicken, shrimp, or chickpeas work well.
Q: Can I make this vegan?
A: Use vegan ricotta (cashew or almond-based), nutritional yeast instead of Parmesan, and a vegan pasta.
Q: How can I make it gluten-free?
A: Use gluten-free pasta and ensure your cheese and other ingredients are certified gluten-free.