If you’re looking for a quick, fresh, and zesty pasta dish that’s bursting with flavor, this Lemon Ricotta Pasta with Arugula is the perfect choice! Ready in just 20 minutes, this dish is creamy, tangy, and loaded with fresh ingredients. Whether you’re making it as a light vegetarian meal or serving it as a side dish with grilled chicken, shrimp, or salmon, this pasta is sure to impress. 😍
Why You’ll Love This Dish
✔️ Quick & Easy: Ready in 20 minutes—perfect for busy weeknights!
✔️ Creamy & Lemony: A delicious blend of rich ricotta and bright lemon zest.
✔️ Healthy & Light: Packed with arugula and simple, wholesome ingredients.
✔️ Versatile: Enjoy it as a vegetarian meal or pair it with your favorite protein.
✔️ Restaurant-Quality Taste: With just a few ingredients, you get a gourmet experience at home.
Ingredients
🥣 For the Pasta:
✔️ 10 oz pasta (spaghetti, penne, or rigatoni – choose your favorite!)
✔️ 1 cup full-fat ricotta cheese
✔️ ½ cup freshly grated Parmesan cheese
✔️ Zest & juice of 1 large lemon (plus extra wedges for serving)
✔️ 1 cup arugula (or substitute with spinach/kale)
✔️ Salt & black pepper (to taste)
✔️ ½ cup reserved pasta water (as needed)
🥄 For Serving:
✔️ Drizzle of olive oil
✔️ Sprinkle of chili flakes
✔️ Fresh basil leaves
✔️ Extra Parmesan cheese
Step-by-Step Directions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water. This will help create the creamy sauce.
2️⃣ Make the Sauce
While the pasta is cooking, in the same warm pot (off the heat), whisk together the ricotta cheese, Parmesan cheese, lemon juice, lemon zest, salt, and black pepper. Slowly add ½ cup of the reserved pasta water, stirring until smooth and creamy.
3️⃣ Combine Everything
Add the cooked pasta back into the pot with the sauce. Toss well to coat every piece in the creamy ricotta mixture. Gently fold in the arugula, allowing the heat of the pasta to naturally wilt the greens.
4️⃣ Serve & Enjoy!
Transfer the pasta to a serving dish and finish it off with a drizzle of olive oil, a sprinkle of red pepper flakes, fresh basil, and extra Parmesan cheese. Serve with lemon wedges on the side for an extra citrus kick! 🍋
💡 Pro Tips for the Best Lemon Ricotta Pasta with Arugula
👉 Use Fresh Ricotta: Opt for high-quality, whole-milk ricotta for the creamiest texture.
👉 Save the Pasta Water: It helps emulsify the sauce and makes it extra silky.
👉 Boost the Flavor: Add sautéed garlic or shallots for extra depth.
👉 Make it Spicy: If you love heat, double up on the chili flakes or add a dash of hot sauce.
👉 Add Protein: Serve with grilled chicken, shrimp, salmon, or crispy pancetta for a heartier meal.
👉 Substitutes: Swap arugula for spinach, kale, or microgreens for variety.
What to Serve with Lemon Ricotta Pasta with Arugula 🍽️
This pasta is fantastic on its own but pairs beautifully with:
- Grilled or Pan-Seared Chicken 🍗
- Garlic Butter Shrimp 🦐
- Baked Salmon 🐟
- Roasted Vegetables 🥕🥦
- Crispy Garlic Bread 🥖
Frequently Asked Questions (FAQs)
Can I Make This Ahead of Time?
Yes! You can make the sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently with a splash of warm pasta water before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, adding a bit of water or olive oil to loosen the sauce.
Can I Use Another Cheese?
Absolutely! Try using goat cheese, feta, or mascarpone for a different twist.
Is This Dish Healthy?
Yes! This pasta is rich in protein and healthy fats, thanks to ricotta and Parmesan. The arugula adds antioxidants and a boost of nutrients.
🍋 Lemon Ricotta Pasta with Arugula – Light, Creamy & Bursting with Flavor! 🍝🌿
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Looking for a quick, fresh, and zesty pasta dish? This Lemon Ricotta Pasta with Arugula is ready in 20 minutes and packed with bright lemony flavors, creamy ricotta, and peppery arugula. It’s the perfect vegetarian meal or a light side dish to pair with grilled chicken, shrimp, or salmon. Simple ingredients, restaurant-quality taste! 😍
Ingredients
✔️ 10 oz pasta (spaghetti, penne, or rigatoni)
✔️ 1 cup full-fat ricotta cheese
✔️ ½ cup freshly grated Parmesan cheese
✔️ Zest & juice of 1 large lemon (plus extra wedges for serving)
✔️ 1 cup arugula (or spinach/kale)
✔️ Salt & black pepper (to taste)
✔️ ½ cup reserved pasta water (as needed)
✔️ For Serving: Olive oil, chili flakes, fresh basil, extra Parmesan
Instructions
1️⃣ Cook the Pasta – Boil pasta until al dente, reserving 1 cup of pasta water before draining.
2️⃣ Make the Sauce – In the same warm pot, whisk together ricotta, Parmesan, lemon juice, zest, salt, and pepper. Gradually add ½ cup pasta water, stirring until smooth.
3️⃣ Combine – Add the pasta back into the pot, tossing to coat in the sauce. Stir in arugula, letting the warmth of the pasta naturally soften it.
4️⃣ Serve & Enjoy! – Drizzle with olive oil, sprinkle with chili flakes, fresh basil, and extra Parmesan. Serve with lemon wedges on the side.
Notes
Want more depth? Sauté garlic or shallots in olive oil before mixing them into the sauce!
Final Thoughts
This Lemon Ricotta Pasta with Arugula is the perfect dish when you want something light, fresh, and creamy yet incredibly easy to make! Whether you enjoy it as a quick weeknight meal or a fancy weekend dinner, this recipe is a crowd-pleaser that will have everyone coming back for seconds. 🍋🍝
👉 Try this recipe and let us know what you think! Tag a friend who loves creamy pasta dishes and save this for later! 💛