Name: Lemon Ricotta Arugula Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 ounces pasta; 1 cup whole-milk ricotta cheese; 1 large lemon, zested and juiced; 1/2 cup grated Parmesan cheese; 1/2 cup reserved pasta water; 3 cups fresh arugula; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe

This Lemon Ricotta Arugula Pasta brings together creamy ricotta, fresh lemon, and peppery greens for a light yet satisfying meal. The sauce comes together in minutes using simple pantry staples, while the arugula adds a fresh bite that balances the richness. Because it cooks quickly and tastes vibrant, this pasta works well for busy weeknights and relaxed weekend dinners alike. If you enjoy citrus-forward pasta with a silky texture and clean flavors, this dish delivers comfort without feeling heavy.

Story

I started making Lemon Ricotta Arugula Pasta during spring when lemons taste their best and lighter meals feel more appealing. The idea came from wanting a creamy pasta that didn’t rely on cream or butter. Ricotta creates a smooth base, while lemon juice and zest keep everything bright. Over time, this Lemon Ricotta Arugula Pasta became a dependable option for nights when dinner needed to happen quickly. It also pairs beautifully with fresh herbs and other seasonal produce, which makes it flexible and practical for everyday cooking.

Ingredients

12 ounces spaghetti, penne, or rigatoni
1 cup whole-milk ricotta cheese
1 large lemon, zested and juiced
½ cup finely grated Parmesan cheese
½ cup reserved pasta cooking water
3 cups fresh arugula
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Optional for serving: chili flakes, extra lemon zest, basil, olive oil

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving some pasta water before draining. While the pasta cooks, zest and juice the lemon, grate the Parmesan, and rinse the arugula thoroughly. In a large bowl, stir together the ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Cooking Instructions

Add the hot pasta directly to the ricotta mixture and toss gently to coat. Pour in reserved pasta water a little at a time, stirring until the sauce turns silky and evenly coats the noodles. Fold in the Parmesan cheese, then add the arugula and toss just until it wilts from the heat of the pasta. Taste and adjust seasoning, then serve immediately for the best texture.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the pasta because it continues to soften once mixed with the sauce. Skipping the reserved pasta water can lead to a thick, heavy sauce instead of a smooth one. Also, add the arugula at the end so it keeps its color and gentle bite rather than turning limp.

Pro Tips for Better Flavor

Use whole-milk ricotta for the richest texture and grate Parmesan from a block for better melting. Extra lemon zest added at the table brightens each serving, while a pinch of chili flakes adds gentle heat. This dish shines as a quick meal that still feels thoughtful and well-balanced.

Serving and Storage

How to Serve

Serve this pasta right after mixing while the sauce stays glossy and warm. It works well as a main vegetarian dinner or as a side with grilled chicken, shrimp, or fish. A simple green salad or roasted vegetables complete the plate without overpowering the flavors.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a splash of water to loosen the sauce. The flavors remain pleasant, though the arugula softens further after reheating.

Conclusion

This Lemon Ricotta Arugula Pasta proves that creamy pasta doesn’t need heavy ingredients. With lemon for brightness, ricotta for body, and arugula for contrast, it delivers a satisfying bowl that feels fresh and comforting. Try it once, and it may become one of your go-to pasta recipes.

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Frequently Asked Questions

Can I use another green instead of arugula?

Yes, spinach or baby kale work well in this recipe. Add them at the same stage as the arugula so they wilt gently without losing color.

Is this pasta good served cold?

While best warm, it can also work as a chilled pasta salad. Add a little extra olive oil and lemon juice before chilling to keep it moist.

Can I make this pasta gluten free?

Absolutely. Use your favorite gluten-free pasta and cook it according to package directions. The sauce pairs well with most gluten-free options.