Lemon Ricotta Pasta with Arugula
Delight your palate with this refreshing Lemon Ricotta Pasta with Arugula, a simple yet sophisticated dish that’s sure to impress. Enjoy the creamy texture and bright flavors in every forkful.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup finely grated Parmesan or pecorino, extra for serving
- 1 lb Mezzi rigatoni or other short pasta
- 1 cup whole milk ricotta cheese
- 2 cups arugula
- 1/4 cup fresh lemon juice from 1 to 2 lemons, extra wedges for serving
- Chili flakes, for serving
- Salt and black pepper, to taste
- Olive oil, for serving
- Thinly sliced or torn basil leaves, for serving (optional)
- 1 tablespoon freshly grated lemon zest
Instructions
- In a large pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- In the same pot or a large skillet, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Stir until well mixed.
- Stir in ½ cup of pasta water or more as needed, whisking until smooth. Add the cooked pasta to the sauce, tossing vigorously to coat. Adjust the consistency with more pasta water if required.
- Fold in the arugula until it wilts slightly.
- Transfer the pasta to serving bowls. Drizzle with olive oil and sprinkle with extra Parmesan, chili flakes, and basil leaves if using. Serve with lemon wedges on the side.
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg