Description
This easy Lemon Ricotta Pasta With Arugula recipe delivers a creamy, zesty, and fresh meal in under 30 minutes. It’s perfect for a quick weeknight dinner that tastes gourmet.
Ingredients
- 12 oz (340g) short or medium pasta (orecchiette, fusilli, penne)
- 1 cup (240g) whole milk ricotta cheese
- 1 large lemon, zested and juiced (about 2 tbsp juice)
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil, plus more for serving
- 4–5 oz (140g) fresh arugula
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly cracked black pepper to taste
- Optional: Red pepper flakes, cherry tomatoes, toasted pine nuts
Instructions
- 1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente.
- 2. Prepare Ricotta Sauce: While pasta cooks, in a large bowl, combine ricotta, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper. Whisk until smooth.
- 3. Combine Pasta and Sauce: Before draining pasta, reserve 1 to 1.5 cups of starchy pasta water. Drain pasta and immediately add to the ricotta mixture. Add about 1/2 cup of reserved pasta water and toss vigorously until creamy.
- 4. Add Arugula and Finish: Add fresh arugula to the pasta and toss until it just begins to wilt. If the sauce is too thick, add more reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- 5. Serve: Taste and adjust seasonings. Serve immediately, garnished with extra Parmesan cheese and black pepper.
- Prep Time: 10 mins
- Cook Time: 15 mins