Description
This easy Lemon Ricotta Pasta with Arugula is a vibrant and creamy dish, perfect for a quick weeknight dinner. It combines creamy ricotta, bright lemon, and peppery arugula for an unforgettable flavor.
Ingredients
Scale
- 12 oz (340g) short pasta (rigatoni, orecchiette, or cavatappi)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup (240g) whole milk ricotta cheese
- Zest of 1–2 large lemons (about 1 tbsp)
- Juice of 1 large lemon (about 2–3 tbsp), plus more to taste
- 5 oz (140g) fresh arugula
- 1/2 cup (120ml) reserved pasta water, plus more if needed
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 to 1 1/2 cups of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or wide pan over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it. Remove from heat.
- In a large bowl, combine ricotta cheese, lemon zest, and half of the lemon juice. Stir until well combined.
- Add the drained hot pasta directly to the skillet with the garlic and olive oil. Add the ricotta mixture to the pasta.
- Toss thoroughly, gradually adding reserved pasta water (1/4 cup at a time) until a creamy sauce forms and coats the pasta.
- Remove from heat, add fresh arugula, and toss gently until slightly wilted.
- Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
- Serve immediately, garnished with extra Parmesan cheese and black pepper.
- Prep Time: 10 mins
- Cook Time: 15 mins