Description
This quick and creamy lemon ricotta pasta is light, fresh, and packed with flavor. Tossed with peppery arugula and zesty lemon, it’s the perfect 30-minute meal.
Ingredients
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1 lb short pasta (mezzi rigatoni, penne, or rigatoni)
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1 cup whole milk ricotta cheese
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1 cup finely grated Parmesan or Pecorino (plus more for serving)
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1 tbsp freshly grated lemon zest
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¼ cup fresh lemon juice (from 1–2 lemons), plus wedges for serving
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2 cups arugula
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Salt and black pepper, to taste
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Olive oil (for serving)
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Chili flakes (optional, for serving)
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Fresh basil, thinly sliced or torn (optional)
Instructions
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Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
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In the same pot (off heat), combine ricotta, Parmesan, lemon zest, and lemon juice. Stir until smooth.
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Whisk in ½ cup pasta water to loosen the sauce. Add more if needed.
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Return pasta to the pot and toss to coat in the sauce.
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Stir in arugula to wilt slightly.
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Serve with olive oil, extra cheese, chili flakes, fresh basil, and lemon wedges.
Notes
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Drain ricotta if too watery for best texture.
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Add protein like grilled chicken or shrimp for a heartier meal.
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Use baby spinach instead of arugula for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired