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–+ servings
Lemon Ricotta Pasta With Arugula

Lemon Ricotta Pasta With Arugula

Delicious Lemon Ricotta Pasta With Arugula, a creamy and flavorful dish, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 500 kcal

Equipment

  • large pot
  • skillet

Ingredients
  

  • 1 lb short pasta, like penne or rigatoni I used Mezzi 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
  • Chili flakes for serving
  • Salt to taste
  • Black pepper to taste
  • Olive oil for serving
  • Basil leaves thinly sliced or torn, optional for serving

Instructions
 

  • 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.
  • 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.
  • Stir or whisk in ½ cup of pasta water until smooth.
  • 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.
  • Stir in the arugula.
  • Serve immediately in a large bowl family style or in individual bowls. Top with remaining sauce from the 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.

Notes

This pasta and sauce gets thicker as it sits, so it’s very important to serve right after it’s made. You can add some milk or cream instead of some of the pasta water to make the sauce creamier. Store any leftovers in an airtight container for 4-5 days. Reheat by adding a little water, broth, or cream to loosen the sauce, but the dish is best eaten the same day.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg
Keyword Creamy Pasta, Italian recipe, Lemon Ricotta Pasta, Pasta with Arugula, quick dinner, Vegetarian Pasta
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