This Lemon Ricotta Pasta is light and refreshing making it the perfect pasta dish for any Spring table! The ricotta mixture is enhanced with bright lemon flavors and the peppery flavor of arugula and cooked in just 20 minutes!
Just made this again...really tasty...added a little more zest this time..delicious!
- David
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This post was originally published in 2021 and it was updated in March 2024 with new pictures and information.
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🌟Why You'll Love this Recipe
- Easy 20-minute recipe. This recipe is made with simple ingredients and made in only 20 minutes!
- Light and fresh. This creamy pasta is full of fresh ingredients and is the perfect comforting pasta dish for warmer weather.
- Creamy ricotta. Fluffy ricotta cheese is made into a creamy sauce for this quick meal.
🥘Ingredients
- Pasta. I like to use a short spiral or ridged pasta to hold the creamy lemon sauce! This recipe does work well with long flat pasta like tagliatelle as well.
- Fresh arugula. Fresh peppery arugula is a game-changer for pasta dishes.
- Lemon. Fresh lemon juice and lemon zest make this recipe refreshing and light!
- Whole milk ricotta cheese. The higher fat content in whole milk ricotta will make for a richer, creamier sauce.
- Red pepper flakes. A pinch of red pepper flakes adds a subtle kick to offset the richness of the ricotta.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Other vegetables. I've made this recipe with asparagus, fresh spinach and broccoli, and it was just as delicious! Add your favorite veggie or your favorite proteins like Lemon Pepper Chicken or Mediterranean Chicken Thighs.
- Pick your favorite pasta. Any shaped pasta will work for this recipe, so use what you have or what you like.
- Make it your own. Add extra heat with more chili flakes, add extra fresh herbs like fresh basil; or added vegetables like tomatoes or bell peppers.
🔪Instructions
Step 1: Begin by cooking the pasta to al dente, according to the directions on the package. Ensure you reserve a cup of pasta water after cooking to use for the sauce. Heat butter in a large skillet over medium-high heat, add in the garlic and cook for 1-2 minutes until fragrant.
Step 2: Stir in the ricotta cheese, salt, black pepper, lemon juice and lemon zest.
Step 3: Pour in the reserved pasta water, about ¼ cup at a time if the sauce appears too thick and clumpy. Stir in the Parmesan cheese.
Step 4: Turn off the heat, add the pasta and stir in the arugula until slightly wilted.
💭Recipe FAQs
This sauce works best with a longer pasta such as bucatini or pappardelle. However, I personally also like it with a shorter pasta so use whatever you have on hand.
I recommend storing leftovers in the fridge for up to 3 days in an airtight container. Reheat in the microwave for about 2 minutes or in a skillet with some water for a few minutes until warm.
This pasta pairs well with many side dishes, including my Mediterranean Roasted Vegetables, Air Fryer Frozen Green Beans, Frozen Broccoli and Italian Tomato Salad.
👩🏻🍳Sarah's Top Tips
- The lemon ricotta pasta is best when served immediately after cooking. You can eat it the next day as leftovers, but just be aware that the sauce will not be as creamy after sitting in the fridge.
- Don't forget to save some pasta water. The sauce may be slightly clumpy or too thick and the best way to thin it out is with reserved pasta water.
- Customize the pasta by adding cherry tomatoes or spinach in addition to or in place of the arugula.
- Don't overcook the pasta. Make sure to cook your pasta al dente. The pasta will cook a little bit more when added to the sauce.
🥗How to Serve Lemon Ricotta Pasta
Serve the pasta hot and top with freshly cracked black pepper and red pepper flakes. It pairs great with a green salad and crusty bread. If you would like to add protein to the meal, grilled shrimp or grilled chicken breasts will pair great with this pasta.
🥣Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, add leftovers to a small saucepan with 1-2 tablespoons of water to the pan and stir occasionally until heated through.
More Pasta Recipes
- Ground Turkey Spaghetti45 Minutes
- Easy No-Boil Pasta Bake (5 minute prep time!)45 Minutes
- Simple Creamy Tomato and Spinach Pasta20 Minutes
- Garlic Parmesan Chicken Pasta30 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
📋 Recipe
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Lemon Ricotta Pasta with Arugula
KITCHEN TOOLS NEEDED
- Garlic press
- Zester
- Citrus Squeezer
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Ingredients
- 12-16 ounces pasta
- 2-3 tablespoons butter
- 2-3 garlic cloves, minced
- ½ teaspoon salt
- 1 lemon, zested, about 1 tablespoon
- ½ lemon, juiced, about 1-2 tablespoons
- 15 ounces whole milk ricotta cheese
- 1 teaspoon black pepper
- ⅓ cup Parmesan cheese
- ½-1 cup reserved pasta water
- 2 cups arugula
- ¼-1/2 teaspoon red pepper flakes, optional
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions, until al dente. Make sure to reserve ½-1 cup of the pasta water after cooking.
- Heat butter in a large skillet over medium-high heat until melted.
- Next, add minced garlic to the skillet and cook until fragrant, about 1 minute. Season with ½ teaspoon salt, lemon zest and lemon juice.
- Add in the ricotta cheese, black pepper and parmesan cheese. Mix to combine. If the sauce seems too dry and clumpy, add in the reserved pasta water, about ¼ cup at a time until it is creamy.
- Turn off the heat and mix in the arugula and pasta with the sauce until the arugula is slightly wilted. Serve hot with more fresh cracked black pepper and red pepper flakes, if desired.
Sarah's Tips
- The lemon ricotta pasta is best when served immediately after cooking. You can eat it the next day as leftovers, but just be aware that the sauce will not be as creamy after sitting in the fridge.
- Don't forget to save some pasta water. The sauce may be slightly clumpy or too thick and the best way to thin it out is with reserved pasta water.
- Customize the pasta by adding cherry tomatoes or spinach in addition to or in place of the arugula.
- Don't overcook the pasta. Make sure to cook your pasta al dente. The pasta will cook a little bit more when added to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, add to a small saucepan with 1-2 tablespoons of water to the pan and stir occasionally until heated through.
Trish Hart says
Made this Saturday night. Added some roasted cherry tomatoes, delicious!
Sarah Holt says
Yum, I'm making this recipe tomorrow. Might have to add tomatoes!
David says
Just made this again...really tasty...added a little more zest this time..delicious!
Sarah Holt says
So happy you love it David!!