Lemon Ricotta Pasta with Arugula

5 from 5 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, Italian

Servings: Servings

Calories: 555.91kcal

Author: Sarah Hill

Equipment

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

Video

Notes

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.

Nutrition