When life feels hectic and the thought of whipping up a complicated dinner just adds to the stress, I turn to this delightful Lemon Ricotta Pasta with Arugula. The first time I made it, the zesty aroma of fresh lemon combined with the creamy ricotta was a revelation that transformed my ordinary weeknight meal into something extraordinary.
Ready in just 20 minutes, this vegetarian dish offers a light yet satisfying taste that’s perfect for those busy evenings when you want to nourish your body without sacrificing flavor. Each bite combines the rich creaminess of ricotta with a bright burst of lemon, all elevated by the peppery crunch of arugula. Plus, you can easily customize it — think sautéed garlic or a sprinkle of chili flakes for an extra kick!
Join me in creating a dish that perfectly marries convenience with deliciousness, putting the excitement back into dinner at home.
Why is Lemon Ricotta Pasta a Must-Try?
Quick and Easy: This recipe is designed for busy evenings, ready in just 20 minutes without compromising on flavor.
Balanced Harmony: The vibrant zest of lemon offsets the creamy ricotta, creating a fresh taste that excites the palate.
Vegetarian Delight: Perfectly suited for vegetarian diets, it’s a dish everyone will enjoy without feeling heavy.
Versatile Additions: Easily make it your own by adding garlic, vegetables, or protein. The possibilities are endless!
Crowd-Pleasing Flavor: Impress friends and family with a simple yet sophisticated meal that will leave them wanting more.
Health-Conscious: Packed with nutrients from ricotta and arugula, you’ll feel good serving this dish!
Lemon Ricotta Pasta Ingredients
For the Pasta
• Pasta – Short shapes like penne or rigatoni catch the sauce beautifully; feel free to use gluten-free varieties!
For the Sauce
• Ricotta – A creamy delight; opt for full-fat for the richest flavor.
• Lemon – Freshly squeezed juice and zest deliver that zesty punch; adjust to your taste preference.
• Parmesan Cheese – Freshly grated adds a lovely umami; Pecorino is a suitable substitute.
For the Greens
• Arugula – Provides a peppery crunch; can substitute with spinach or blanched veggies.
For Serving
• Olive Oil – Drizzle for added richness; enhances overall flavor.
• Additional Lemon Wedges – For a fresh burst; serve on the side!
• Chili Flakes – Sprinkle for a hint of heat, if desired.
• Torn Basil – Optional for a bright herbaceous finish; adds freshness to the dish.
This delightful Lemon Ricotta Pasta with arugula is perfect for elevating your quick meal game!
How to Make Lemon Ricotta Pasta
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Cook Pasta: Bring a large pot of salted water to a boil, then add the pasta. Cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the rest and set it aside.
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Make Sauce: In the same pot, combine the ricotta, freshly grated parmesan, lemon juice, lemon zest, salt, and pepper. Whisk until smooth, gradually adding in half of the reserved pasta water until it reaches a creamy consistency.
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Combine: Return the cooked pasta to the pot and gently stir to coat the pasta evenly with the sauce. If the mixture seems thick, add more pasta water as needed. Stir in the arugula, allowing the heat to wilt it slightly.
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Serve: Plate the pasta immediately, drizzling with olive oil and garnishing with extra lemon wedges, more parmesan, and optional chili flakes or torn basil as desired.
Optional: Add sautéed garlic for an extra layer of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Ricotta Pasta?
When delighting in a creamy, zesty dish, it’s wonderful to complement it with similarly vibrant sides and beverages to create a well-rounded meal.
- Garlic Bread: Crunchy and buttery, garlic bread is perfect for soaking up the creamy sauce. The aromatic garlic adds depth to the meal.
- Simple Green Salad: A fresh mix of greens with a light vinaigrette enhances the meal’s balance, cutting through the creaminess with crisp textures. Toss in cherry tomatoes for a pop of color!
- Grilled Asparagus: Tender and slightly charred, grilled asparagus brings an earthy flavor that pairs beautifully with the bright lemon notes. The crunch adds a nice contrast to the creamy pasta.
- Lemonade Spritzers: Light and refreshing, lemonade spritzers offer a zesty complement that echoes the flavors of the pasta, ideal for washing down creamy bites.
- Olive Oil Cake: For dessert, a moist olive oil cake with citrus notes beautifully follows the meal. Its light sweetness pairs cleverly with the zesty pasta, keeping the theme intact.
- White Wine: Crisp Sauvignon Blanc or a refreshing Pinot Grigio enhances the overall experience, mirroring the lemony essence in the pasta for a delightful pairing.
With these delectable pairings, your dinner will not only be satisfying but also a lovely feast for the senses!
Storage Tips for Lemon Ricotta Pasta
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Fridge: Store in an airtight container for up to 3 days. This keeps the Lemon Ricotta Pasta fresh while retaining its creamy texture.
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Reheating: When ready to eat, gently reheat on the stovetop over low heat, adding a splash of water or olive oil to prevent drying out.
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Freezer: Not recommended for freezing as the creamy ricotta may change texture upon thawing, affecting the overall quality of the dish.
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Make-Ahead: If planning ahead, prepare the pasta and sauce separately. Combine and heat just before serving to maintain the dish’s fresh flavor and creamy consistency.
Make Ahead Options
This Lemon Ricotta Pasta is a fantastic choice for meal prep, making your busy weeknights a breeze! You can prepare the sauce (ricotta, parmesan, lemon juice, and zest) and refrigerate it for up to 3 days in advance. To make sure it stays fresh, keep the sauce in an airtight container and add the arugula just before serving to maintain its crunch. On the day you plan to enjoy this dish, simply cook your pasta, combine it with the refrigerated sauce, and warm them together over low heat, adding reserved pasta water as needed for a creamy consistency. With these make-ahead options, you’ll savor every delicious bite of Lemon Ricotta Pasta without the fuss!
Lemon Ricotta Pasta Variations
Feel free to explore the beautiful possibilities of this dish and give it your unique twist!
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Garlic Boost: Sauté minced garlic in olive oil before adding to the sauce for a deeper flavor.
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Spicy Kick: Add a pinch of chili flakes to the sauce or sprinkle on top for a zesty heat that elevates the dish.
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Creamy Spin: Swap out ricotta for creamy goat cheese or mascarpone for an even richer texture.
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Green Power: Mix in tender peas or blanched asparagus for a colorful, nutritious addition that brings seasonal flavors.
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Protein Punch: Toss in grilled chicken, shrimp, or chickpeas to transform this pasta into a filling, hearty meal.
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Herbaceous Hint: Add fresh herbs like basil, parsley, or mint for a burst of flavor that brightens every bite.
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Nutty Texture: Include toasted pine nuts or walnuts for a crunchy contrast that complements the creaminess.
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Zesty Variation: Try using lime juice and zest instead of lemon for a fresh, citrusy twist that keeps it interesting!
Expert Tips for Lemon Ricotta Pasta
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Quality Ingredients: Use high-quality ricotta and freshly grated parmesan for a depth of flavor that elevates your Lemon Ricotta Pasta.
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Sauté for Flavor: Consider sautéing garlic or shallots in olive oil before adding them to the sauce for a rich, aromatic base.
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Pasta Water Magic: Reserve enough pasta water to adjust the sauce thickness. Add it gradually to prevent it from becoming too watery.
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Zesty Balance: Don’t be shy with the lemon! Fresh juice and zest enhance the vibrant flavor, so taste and adjust to your liking.
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Vegetable Variations: Mix in seasonal vegetables like peas or spinach to add nutrition and color, making your dish even more delightful.
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Serve Fresh: Enjoy your Lemon Ricotta Pasta immediately for the best texture, but it can be stored in the fridge for up to 3 days if necessary.
Lemon Ricotta Pasta With Arugula Recipe FAQs
What type of pasta is best for Lemon Ricotta Pasta?
I recommend using short pasta shapes like penne or rigatoni, as they capture the creamy sauce beautifully. You can also opt for gluten-free varieties if needed.
How do I select ripe lemons for this recipe?
Look for lemons that are firm and yield slightly to pressure; they should feel heavy for their size. A vibrant yellow color without dark spots indicates ripeness. Freshly squeezed juice and zest are essential for that bright flavor!
What is the best way to store leftover Lemon Ricotta Pasta?
Store your Lemon Ricotta Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or olive oil to maintain creaminess.
Can I freeze Lemon Ricotta Pasta?
I wouldn’t recommend freezing this dish, as the creamy ricotta can change texture upon thawing and lose its appealing consistency. Instead, it’s best enjoyed fresh! If you want to prepare ahead, cook the pasta and sauce separately and combine just before serving.
What should I do if my sauce turns out too thick?
If your sauce is too thick, simply add reserved pasta water gradually until you reach your desired consistency. Start with a couple of tablespoons and whisk until smooth—it’s that easy!
Is there a vegetarian option for the added proteins?
Absolutely! You can incorporate sautéed mushrooms or roasted chickpeas for a satisfying vegetarian boost. If you’re looking to add extra veggies, cooked peas or blanched broccoli would work wonderfully!
Zesty Lemon Ricotta Pasta With Arugula in Just 20 Minutes
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, add the pasta, and cook until al dente for about 8-10 minutes. Reserve 1 cup of pasta water and drain the rest.
- In the same pot, combine the ricotta, grated parmesan, lemon juice, lemon zest, salt, and pepper. Whisk until smooth, adding pasta water gradually to reach creamy consistency.
- Return pasta to the pot, stir to coat with the sauce, and add arugula. Allow the heat to wilt the arugula slightly.
- Plate the pasta, drizzle with olive oil, and garnish with lemon wedges, parmesan, chili flakes, or torn basil as desired.