Lemon Ricotta Pasta with Arugula
Bright, creamy, and enhanced by lemon, this Lemon Ricotta Pasta with Arugula is a simple comfort dish that’s perfect for weeknights or relaxed weekends.
Ingredients
For the Base
- 1 lb short pasta, like penne or rigatoni
For the Sauce
- 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)
- Salt and black pepper to taste
To Finish & Serve
- 2 cups arugula
- Chili flakes for serving
- Olive oil for serving
- Thinly sliced or torn basil leaves for serving (optional)
- Extra lemon wedges for serving
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook 1 lb short pasta according to package instructions until al dente.
- Before draining, reserve 1 cup of the starchy pasta water.
- Drain the pasta and set aside.
Make the Lemon Ricotta Sauce
- In the same pot or a large skillet over low heat, add 1 cup whole milk ricotta, 1 cup finely grated Parmesan or pecorino, 1 tablespoon lemon zest, ¼ cup fresh lemon juice, and salt and black pepper to taste.
- Stir until the cheeses and ricotta form a loose, even mixture.
Loosen the Sauce
- Whisk or stir in ½ cup of the reserved pasta water until the sauce is smooth and glossy.
Toss the Pasta
- Add the drained pasta to the pot and stir or toss vigorously until the noodles are well coated.
- Add more reserved pasta water, a few tablespoons at a time, to loosen the sauce as needed for a silky texture.
Add the Arugula
- Stir in 2 cups of arugula just until it wilts slightly but keeps some crispness.
- Taste and adjust seasoning with salt, black pepper, and extra lemon juice if needed.
Serve
- Serve immediately family-style in a large bowl or in individual bowls.
- Top with remaining sauce from the pan, a drizzle of olive oil, extra Parmesan, chili flakes, torn basil if using, and lemon wedges on the side.
Notes
For variations, consider adding roasted cherry tomatoes, toasted nuts, grilled shrimp, or chicken. Use good quality olive oil for a richer flavor.