Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ricotta Pasta with Lemon and Arugula Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 76 reviews

This Ricotta Pasta with Arugula is a fresh and creamy Italian-inspired dish featuring tender rigatoni tossed in a zesty lemon ricotta sauce, brightened with fresh arugula and topped with Parmesan cheese, chili flakes, and a drizzle of olive oil. Perfect for a quick, light, and flavorful weeknight meal that comes together in under 20 minutes.

  • Total Time: 17-20 mins
  • Yield: 4-6 servings

Ingredients

Main Ingredients

  • 1 lb short pasta, like penne or rigatoni (Mezzi rigatoni recommended)
  • 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 fresh 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

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, usually about 12-15 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta. Drain the pasta and set aside, then turn off the heat.
  2. Make Lemon Ricotta Sauce: In the same pot or transfer to a large skillet, combine the ricotta cheese, grated Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir until all ingredients are well combined and smooth.
  3. Adjust Sauce Consistency: Gradually whisk in about ½ cup of the reserved pasta water to loosen the sauce and make it velvety smooth. Add more pasta water as needed for the desired creamy consistency.
  4. Toss Pasta in Sauce: Add the drained pasta to the sauce and toss vigorously to coat the noodles evenly. The heat from the pasta will help meld the flavors and create a luscious coating.
  5. Add Arugula: Stir in the fresh arugula gently until it begins to wilt slightly from the residual heat, adding a fresh, peppery bite to the dish.
  6. Serve: Transfer the pasta to a large serving bowl or individual plates. Drizzle with olive oil and sprinkle with extra Parmesan cheese and chili flakes to taste. Garnish with torn basil leaves if desired, and serve with extra lemon wedges on the side for added brightness.

Notes

  • Use freshly grated lemon zest and juice for the brightest flavor.
  • Reserve pasta water to adjust sauce consistency, ensuring a creamy texture without thinning too much.
  • Whole milk ricotta yields a richer sauce, but part-skim ricotta can be used as a lighter substitute.
  • Chili flakes add a nice touch of heat—adjust amount to your preference.
  • This dish is best served immediately to enjoy the fresh texture of the arugula and the creamy sauce.
  • Optional basil adds herbal freshness but can be omitted.
  • Author: Madelynn
  • Prep Time: 5 mins
  • Cook Time: 12-15 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/ricotta-pasta-with-lemon-and-arugula-recipe/