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Lemon Ricotta Pasta with Arugula

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A bright and creamy pasta dish that fuses the richness of ricotta with the zestiness of lemon and peppery arugula for a delightful meal.

Ingredients

Scale
  • 1 lb short pasta (like penne or rigatoni)
  • 1 cup whole milk ricotta cheese
  • 1 cup finely grated Parmesan or Pecorino
  • 1 tablespoon freshly grated lemon zest
  • ¼ cup fresh lemon juice from 1-2 lemons, plus extra wedges for serving
  • 2 cups 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. Bring a large pot of water to a boil.
  2. Cook the pasta according to package instructions until al dente, about 8-10 minutes.
  3. Reserve about 1 cup of pasta cooking water.
  4. Drain the pasta in a colander, without rinsing.
  5. Mix the ricotta cheese and lemon juice in a large mixing bowl until smooth.
  6. Combine the hot pasta with the ricotta mixture, adding reserved pasta water to reach desired creaminess.
  7. Stir in the lemon zest and arugula, seasoning with salt and pepper to taste.
  8. Plate and serve immediately, drizzling with olive oil and adding cheese and chili flakes as desired.

Notes

For a heartier meal, add cooked shrimp or grilled chicken. For a veggie boost, consider sautéing zucchini or adding roasted cherry tomatoes.

Nutrition

Keywords: pasta, lemon, ricotta, arugula, vegetarian, quick meal, Italian, comfort food

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