Lemon Ricotta Pasta With Arugula (Printable)
Tangy lemon and creamy ricotta coat tender pasta, topped with peppery fresh arugula for a bright, satisfying meal.
# What You Need:
→ Pasta
01 - 12 oz dried spaghetti or linguine
02 - Salt, for pasta water
→ Ricotta Lemon Sauce
03 - 1 cup ricotta cheese, whole milk preferred
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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, black pepper, and red pepper flakes in a mixing bowl. Whisk until smooth and creamy.
03 - Return drained pasta to the pot. Add ricotta lemon sauce and a splash of reserved pasta water. Toss until evenly coated, adding more pasta water as needed for a silky consistency.
04 - Gently fold in arugula, allowing residual heat to wilt the leaves slightly.
05 - Serve immediately topped with extra Parmesan and freshly ground black pepper.
# Expert Suggestions:
01 -
- The sauce comes together in the time it takes pasta water to boil
- Lemon cuts through rich ricotta so every bite feels bright not heavy
- Arugula wilts just enough from residual heat making it feel fancy without actual cooking
02 -
- Ricotta sauce looks thick and unpromising until pasta water works its magic
- The residual heat from just drained pasta is exactly enough to wilt arugula without cooking it down
03 -
- Let your ricotta come to room temperature before whisking for the smoothest sauce
- A tablespoon of butter stirred in at the end makes everything feel more decadent