Lemon Ricotta Pasta With Arugula (Printable)
Tangy lemon and creamy ricotta coat tender pasta with peppery arugula for a quick Italian-inspired dinner.
# What You'll Need:
→ Pasta
01 - 12 oz dried spaghetti or linguine
02 - Salt, for pasta water
→ Ricotta Lemon Sauce
03 - 1 cup whole milk ricotta cheese
04 - 1 lemon, zested and juiced
05 - 1/4 cup grated Parmesan cheese
06 - 2 tbsp extra virgin olive oil
07 - 1 clove garlic, finely minced
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp red pepper flakes
→ Greens & Finish
10 - 3 cups fresh arugula, loosely packed
11 - Additional Parmesan, for serving
12 - Freshly ground black pepper, to taste
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - While the pasta cooks, in a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, black pepper, and red pepper flakes. Whisk until smooth and creamy.
03 - Return the drained pasta to the pot or a large bowl. Add the ricotta lemon sauce and a splash of reserved pasta water. Toss until the pasta is evenly coated, adding more pasta water as needed for a silky sauce.
04 - Gently fold in the arugula, allowing the residual heat to wilt the leaves slightly.
05 - Serve immediately, topped with extra Parmesan and freshly ground black pepper.
# Expert Tips:
01 -
- The ricotta sauce clings to every strand like a warm hug
- Ready in 25 minutes but tastes like a restaurant dish
- That bright lemon punch wakes up your whole palate
02 -
- The sauce tightens up quickly, so have that pasta water ready to loosen it back up
- Ricotta varies by brand, so add more pasta water if your sauce feels thick or clumpy
03 -
- Room temperature ricotta blends smoother than cold ricotta
- Zest your lemon before juicing so you do not accidentally squeeze out the zest