Introduction
Lemon Ricotta Pasta with Arugula is a light, fresh, and creamy dish that perfectly balances the richness of ricotta cheese with the bright, zesty flavor of lemon. The peppery arugula adds a nice contrast to the smooth, lemony sauce, making it a perfect meal for spring or summer. This recipe is quick to make, using simple ingredients to create a sophisticated and satisfying dish. Whether you’re preparing a weeknight meal or looking to impress guests, this pasta dish delivers flavor and elegance in just under 20 minutes.
Ingredients:
- 1 lb Mezzi rigatoni (or any other short pasta)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or Pecorino cheese, plus extra for serving
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice (from 1 to 2 lemons), plus extra wedges for serving
- 2 cups arugula
- Chili flakes, for serving
- Salt and black pepper, to taste
- Olive oil, for serving
- Thinly sliced or torn basil leaves, for serving (optional)
Preparation:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add 1 lb of Mezzi rigatoni or your chosen pasta and cook according to the package instructions until al dente.
- Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set it aside.
Step 2: Prepare the Sauce
- In the same pot (or in a large skillet if you prefer), combine 1 cup of ricotta cheese, 1 cup of finely grated Parmesan cheese, 1 tablespoon freshly grated lemon zest, 1/4 cup fresh lemon juice, salt, and black pepper to taste.
- Stir the ingredients together until well combined and creamy.
Step 3: Incorporate Pasta Water
- Gradually stir in about 1/2 cup of the reserved pasta water to the ricotta mixture, whisking continuously until the sauce becomes smooth and creamy.
- If the sauce is too thick, add more of the reserved pasta water until you reach your desired consistency.
Step 4: Combine Pasta and Sauce
- Add the cooked pasta to the ricotta lemon sauce. Toss vigorously to coat the pasta evenly with the creamy sauce.
- Adjust the sauce’s thickness with additional pasta water if necessary.
Step 5: Add Arugula
- Gently fold in 2 cups of fresh arugula. The arugula will wilt slightly from the heat of the pasta, adding a fresh, peppery bite to the dish.
Step 6: Serve
- Transfer the pasta to individual serving bowls or a large serving dish.
- Drizzle some olive oil over the top and sprinkle with extra Parmesan cheese, chili flakes, and basil leaves if using.
- Serve with extra lemon wedges on the side for an additional burst of brightness.
Cooking Notes:
- Pasta Water: The reserved pasta water is key to loosening the sauce and making it silky. Make sure to add it gradually until the sauce reaches your desired consistency.
- Cheese Options: You can use Pecorino cheese instead of Parmesan for a slightly saltier and sharper flavor.
- Fresh Herbs: If you don’t have basil on hand, other herbs like mint or parsley can be used for garnish.
Serving Suggestions:
- With Grilled Chicken or Shrimp: For a heartier meal, serve this pasta alongside grilled chicken or shrimp.
- With a Side Salad: Pair with a fresh green salad with a light lemon vinaigrette for a well-rounded meal.
- As a Main Dish: This pasta is also filling enough to be served on its own, making it a perfect vegetarian option.
Tips:
- Make Ahead: You can prepare the ricotta-lemon mixture ahead of time and store it in the refrigerator. When ready to use, warm it slightly and mix with the pasta.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of reserved pasta water to loosen the sauce.
- Add Veggies: You can also add peas or asparagus for additional color and texture.
Prep Time:
- 5 minutes
Cooking Time:
- 12-15 minutes
Total Time:
- 17-20 minutes
Nutritional Information (Per Serving):
- Calories: Approximately 450 kcal
- Protein: 20 grams
- Sodium: 500 milligrams
Conclusion
Lemon Ricotta Pasta with Arugula is a quick, fresh, and creamy pasta dish that’s perfect for those who love the zesty flavor of lemon and the peppery bite of arugula. The ricotta and Parmesan sauce provides richness without being heavy, making this a light yet satisfying meal. With minimal ingredients and just 20 minutes to prepare, this pasta is perfect for both busy weeknights and leisurely dinners. Enjoy this simple, flavorful dish with family and friends