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Lemon Ricotta Pasta With Arugula

Lemon Ricotta Pasta With Arugula

This Lemon Ricotta Pasta With Arugula offers a creamy, zesty delight, perfect for quick dinners.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1 lb short pasta, like penne or rigatoni
  • 1 cup whole milk ricotta cheese
  • 1 cup finely grated Parmesan or pecorino plus more for serving
  • 1 tablespoon freshly grated lemon zest
  • ¼ cup fresh lemon juice from 1 to 2 lemons, plus extra lemon wedges for serving
  • 2 cups arugula
  • to taste chili flakes for serving
  • to taste salt
  • to taste black pepper
  • to taste olive oil for serving
  • optional thinly sliced or torn basil leaves for serving

Equipment

  • large pot
  • large skillet
  • whisk

Method
 

Cooking Instructions
  1. Cook/boil pasta in a large pot according to package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain pasta and set aside. Turn off heat.
  2. In the same pot or in a large skillet, add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir until well combined.
  3. Stir or whisk in ½ cup of pasta water until smooth.
  4. Add the pasta and stir/toss vigorously until the noodles are well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce.
  5. Stir in the arugula.
  6. Serve immediately in a large bowl family style or in individual bowls, topping with remaining sauce from pan and a drizzle of olive oil. Serve with extra Parmesan, red-pepper flakes, torn basil (if using), and extra lemon wedges on the side.

Nutrition

Serving: 1serving

Notes

Keep the pasta cooking time in check to avoid overcooking. Using freshly grated cheese enhances flavor and texture. A splash of pasta water helps the sauce stick to the noodles.

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