Introduction
Need a quick dinner that tastes like spring in a bowl? This Lemon Ricotta Pasta with Arugula is creamy, zesty, and packed with fresh flavor—ready in just 20 minutes! Tender pasta is tossed with a light yet luscious ricotta-lemon sauce, then finished with peppery arugula for a vibrant, restaurant-worthy dish.
Perfect for busy weeknights but elegant enough for date night, this vegetarian-friendly recipe is endlessly adaptable (add shrimp, chicken, or sun-dried tomatoes for extra heft). Let’s whip up this sunny, satisfying pasta!
Why You’ll Love This Lemon Ricotta Pasta
- 20-minute magic – Faster than takeout, fresher than delivery.
- Creamy without heavy cream – Ricotta makes it luxuriously light.
- Bright & balanced – Lemon cuts through the richness, arugula adds bite.
- Meal-prep friendly – Sauce stores well for quick future meals.
- Pantry-friendly – Uses simple, flexible ingredients.
Step-by-Step Recipe
Ingredients (Serves 4)
- 12 oz pasta (linguine, fettuccine, or shells)
- 1 cup whole-milk ricotta
- ⅓ cup grated Parmesan, plus extra for serving
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon (about 3 tbsp juice)
- ½ tsp red pepper flakes (optional)
- ½ tsp salt, plus more to taste
- 3 cups baby arugula
- Black pepper, to taste
Optional Add-Ins:
- 1 cup cherry tomatoes, halved
- ½ cup toasted pine nuts or walnuts
- ½ cup grilled chicken or shrimp
- ¼ cup torn fresh basil
Step 1: Cook the Pasta
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Step 2: Make the Sauce
- In a bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, salt, and red pepper flakes.
- Gradually add 2–3 tbsp pasta water to thin slightly.
Step 3: Sauté the Garlic
- Heat olive oil in the pasta pot over low heat. Add garlic and cook for 30 seconds until fragrant (don’t let it brown!).
Step 4: Combine Everything
- Return pasta to the pot. Add ricotta sauce and toss, adding more pasta water as needed to coat evenly.
- Off heat, fold in arugula until just wilted.
Step 5: Serve
- Top with extra Parmesan, black pepper, and a drizzle of olive oil.
- Add optional tomatoes, nuts, or protein if using.
Pro Tip: For extra silkiness, blend the ricotta sauce until smooth before mixing.
FAQs
Q: Can I use low-fat ricotta?
A: Yes, but whole-milk ricotta is creamier and richer.
Q: How do I prevent clumpy sauce?
A: Temper the ricotta with warm pasta water before adding to hot pasta.
Q: Can I substitute spinach for arugula?
A: Yes, but add it at the last second—it wilts faster than arugula.
Q: How long do leftovers keep?
A: 2–3 days in the fridge (sauce may thicken—loosen with a splash of milk when reheating).
Q: Is this gluten-free adaptable?
A: Use GF pasta and ensure Parmesan is GF (some brands contain anti-caking agents).
Tips for the Best Lemon Ricotta Pasta
- Undercook pasta slightly – It keeps cooking when tossed with sauce.
- Freshly grate Parmesan – Pre-grated doesn’t melt as smoothly.
- Don’t skip the pasta water – The starch helps the sauce cling.
- Add arugula last – Keeps its peppery freshness.
Common Mistakes to Avoid
- Overcooking garlic – Turns bitter fast; stir constantly.
- Cold ricotta – Let it sit at room temp for 10 minutes for smoother blending.
- Drowning in sauce – Start with less pasta water; you can always add more.
Conclusion
This Lemon Ricotta Pasta with Arugula is weeknight gold—quick, creamy, and bursting with bright flavors. Whether you enjoy it as-is or jazz it up with add-ins, it’s a dish you’ll return to again and again.
Print
Lemon Ricotta Pasta with Arugula: A Bright, Creamy 20-Minute Meal
- Total Time: 20 mins
Description
Bright, creamy, and bursting with fresh flavors, this Lemon Ricotta Pasta with Arugula is a delightful dish perfect for any occasion. The combination of zesty lemon, creamy ricotta, and peppery arugula creates a harmonious blend that’s both refreshing and satisfying. This recipe is simple to prepare yet sophisticated enough to impress at any dinner party.
Ingredients
12 oz dry angel hair pasta
16 oz ricotta cheese
1/2 cup reserved pasta water
1 lemon, zest & juice
2 cups fresh baby arugula
1 tsp salt
1/2 tsp pepper
1 cup freshly grated Parmesan cheese
Garnishes: fresh basil, red pepper flakes
Instructions
Cook pasta al dente according to package instructions. Reserve 1 cup of pasta water before draining.
In a medium skillet, combine ricotta, lemon zest, lemon juice, salt, and pepper. Mix in 1/2 cup of reserved pasta water and whisk until smooth and creamy over medium heat.
Stir in 1/2 cup Parmesan cheese until melted.
Reduce heat to low, add pasta to the sauce, and stir until fully coated.
Remove from heat, stir in arugula, and season with additional salt and pepper if needed.
Sprinkle with remaining Parmesan cheese and garnish with fresh basil or red pepper flakes.
Serve immediately and enjoy the fresh, vibrant flavors!
