Lemon Ricotta Pasta with Arugula
Lemon Ricotta Pasta with Arugula is a delightful dish that embodies comfort and freshness in every bite. This quick and creamy pasta recipe combines the zesty brightness of lemon with the rich creaminess of ricotta, creating a symphony of flavors that are perfect for busy weeknights or special family gatherings. The addition of peppery arugula elevates this dish, making it a vibrant centerpiece on your table. In just 20 minutes, you can whip up this satisfying meal that appeals to all ages, allowing you to enjoy quality time with loved ones without spending hours in the kitchen. Whether served as is or customized with additional proteins or vegetables, this pasta is sure to become a favorite in your household.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1 lb short pasta (penne or rigatoni)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or pecorino
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- Salt and black pepper to taste
- 2 cups arugula
- Olive oil for drizzling
- Chili flakes for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente, reserving 1 cup of starchy pasta water.
- In the same pot, combine ricotta cheese, grated Parmesan, lemon zest, lemon juice, salt, and pepper. Mix well.
- Whisk in about ½ cup of reserved pasta water into the ricotta mixture until smooth.
- Add the drained pasta back into the pot and toss until coated with the sauce.
- Stir in arugula until wilted slightly from heat.
- Serve immediately, drizzled with olive oil and topped with extra Parmesan, chili flakes, and lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg