This creamy lemon ricotta pasta with arugula is light, fresh, and packed with flavor! A quick 20-minute meal with bright lemon, creamy ricotta, and peppery arugula. Perfect for a weeknight dinner or an easy side dish!
This post was originally published in 2021 and it was updated in March 2024 with new pictures and information.
This recipe is fast and easy, ready in just 20 minutes with minimal ingredients. The ricotta adds a light and creamy texture without being too heavy, while fresh lemon brightens the dish and arugula provides a peppery kick. It's incredibly versatile-enjoy it as is or add lemon pepper chicken, pan-seared shrimp, or roasted veggies for extra protein.
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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! Looking for more lemony pasta inspiration? This Creamy Lemon Chicken Pasta is equally bright and satisfying.
- 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!
- Pick your favorite pasta. Any shaped pasta will work for this recipe, so use what you have or what you like. If you like smaller pasta shapes, this Creamy Tomato Vodka Orzo is a cozy one-pan meal perfect for busy nights.
- Make it your own. Add extra heat with more chili flakes, add extra fresh herbs like fresh basil; or add 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. Heat butter in a large skillet over medium-high heat, add 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.
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.
- 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.
- If the sauce seems too rich, add more lemon juice and an extra pinch of salt.
Serving
Serve the pasta hot and top with freshly cracked black pepper and red pepper flakes. It pairs great with a spinach and arugula salad and crusty bread. A crisp Pinot Grigio or Sauvignon Blanc pairs great with the rich pasta sauce.
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
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Lemon Ricotta Pasta with Arugula
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See the full post for extra tips and photos
Ingredients
- 12 ounces pasta, rigatoni, fusilli, tagliatelle
- 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.12 ounces pasta, ½-1 cup reserved pasta water
- Heat butter in a large skillet over medium-high heat until melted.2-3 tablespoons butter
- Next, add minced garlic to the skillet and cook until fragrant, about 1 minute. Season with ½ teaspoon salt, lemon zest and lemon juice.2-3 garlic cloves, ½ teaspoon salt, 1 lemon, ½ lemon
- 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.15 ounces whole milk ricotta cheese, 1 teaspoon black pepper, ⅓ cup Parmesan cheese, ½-1 cup reserved pasta water
- 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.2 cups arugula, ¼-1/2 teaspoon red pepper flakes
Sarah's Tips
- Don't overcook the pasta because it will continue cooking in the sauce.
- Use whole milk ricotta for a creamier sauce.
- Add more pasta water for a looser sauce or let it sit for a thicker texture.
- If it tastes too rich, add more lemon juice or a pinch of salt.
- 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.
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!!