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Creamy Lemon Ricotta Pasta with Arugula

A comforting and creamy pasta dish featuring ricotta, lemon, and fresh arugula, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1 pound short pasta (like rigatoni or penne) Choose a pasta shape that holds the sauce well.
  • 1 cup whole milk ricotta cheese This creamy delight brings the dish together.
  • 1 cup finely grated Parmesan cheese Go for fresh for the best results!
  • 1 tablespoon grated lemon zest Adds vibrant brightness.
  • 1/4 cup fresh lemon juice About 1 to 2 lemons.
  • to taste Salt Enhances all flavors.
  • to taste Black pepper Freshly cracked adds warmth.
  • 1/2 cup reserved pasta water Helps bind the sauce together.
  • 2 cups fresh arugula Adds freshness and color.
  • Olive oil For drizzling, elevates the dish.
  • to taste Crushed red pepper flakes For those who like a little kick.
  • Fresh basil leaves Optional garnish for color.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil, then add the pasta. Cook according to package instructions until al dente, reserving 1 cup of pasta water before draining.
Making the Sauce
  1. In the same pot, add the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Stir over low heat until everything combines into a creamy mixture.
Adding Pasta Water
  1. Slowly mix in the reserved pasta water a little at a time until the sauce is smooth and creamy.
Combining Pasta and Sauce
  1. Add the drained pasta back into the pot and stir until coated with the sauce.
Incorporating Arugula
  1. Off the heat, gently fold in the arugula until it wilts slightly.
Serving
  1. Plate the pasta with a drizzle of olive oil, sprinkle with red pepper flakes, and garnish with fresh basil and lemon wedges.

Notes

Use fresh ingredients for the best flavor. Don't overcook the pasta; it should be al dente.