🍋 Lemon Ricotta Pasta with Arugula – Light, Creamy & Bursting with Flavor! 🍝🌿
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!