Have you ever craved a meal that feels both indulgent and effortlessly light? This Lemon Ricotta Pasta with Arugula is the answer to that culinary wish! As the bright lemon flavor dances with the creamy ricotta, you’ll quickly discover why this vibrant dish has become one of my go-to recipes for a satisfying weeknight dinner.
In just 20 minutes, you can whip up this scrumptious vegetarian delight using fresh ingredients that are likely already in your kitchen. The moment you toss the pasta with the luscious sauce, the warm peppery hints of arugula playfully contrast the rich creaminess, creating a flavor explosion that is simply irresistible.
Whether you’re looking to impress guests or simply want a quick yet sophisticated meal for yourself, this recipe caters to every occasion. Plus, with options for gluten-free pasta and versatile greens, it’s a dish that can adapt to your dietary needs. Ready to dive into a bowl of zesty goodness? Let’s get cooking!
Why is Lemon Ricotta Pasta so special?
Quick and Easy: This recipe delivers a delicious meal in just 20 minutes, perfect for busy weeknights.
Creamy Texture: The creamy ricotta sauce mingles with the pasta, creating a heavenly, velvety dish.
Zesty Flavors: Fresh lemon brightens the dish, while peppery arugula adds delightful contrast.
Customizable: Easily swap in gluten-free pasta or your favorite greens to suit your dietary needs.
Crowd-Pleaser: Impress family or guests with this vibrant dish that’s sure to be a hit!
Ingredients for Lemon Ricotta Pasta With Arugula
Here’s what you’ll need to make this delightful dish!
For the Pasta
- Pasta – Any short or long variety works, including gluten-free options for those with dietary preferences.
For the Sauce
- Ricotta – Full-fat ricotta is best for a creamy, rich sauce; choose lower-fat for a lighter option.
- Lemon – Freshly squeezed juice and zest give the dish its bright flavor; bottled juice can suffice in a pinch.
- Parmesan Cheese – Freshly grated from a block enhances flavor significantly; consider pecorino as a tasty alternative.
- Olive Oil – A drizzle before serving adds extra richness and depth to your Lemon Ricotta Pasta.
- Salt and Black Pepper – Essential seasonings to bring all the flavors together.
For the Greens
- Arugula – Adds a lovely peppery bite; spinach or kale can be used if you prefer a different green.
Optional Additions
- Chili Flakes – For a touch of heat, sprinkle on top for added flavor when serving.
How to Make Lemon Ricotta Pasta
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Cook the Pasta: Boil a pot of salted water and add the pasta. Cook until al dente, usually about 8-10 minutes, reserving 1 cup of the cooking water before draining.
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Make the Sauce: In the same warm pot, whisk together ricotta, parmesan, lemon juice, lemon zest, salt, and pepper until it’s smooth and creamy. Pour in half of the reserved pasta water to achieve the desired consistency.
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Combine: Return the drained pasta to the pot with the ricotta sauce. Stir to coat thoroughly, adding more reserved pasta water gradually until the sauce is rich and creamy. Gently fold in the arugula so it wilts slightly.
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Serve: Plate immediately while warm, drizzling olive oil over the top. Garnish with extra lemon wedges, parmesan, chili flakes, and freshly torn basil if you like!
Optional: Add grilled chicken or shrimp on top for an extra protein boost.
Exact quantities are listed in the recipe card below.
Expert Tips for Lemon Ricotta Pasta
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Pasta Perfection: Always cook the pasta al dente. This allows it to hold its shape and adds a pleasing texture when mixed with the creamy sauce.
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Quality Counts: Opt for high-quality full-fat ricotta to ensure your Lemon Ricotta Pasta has the best flavor and creaminess. Avoid low-fat options if possible.
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Zest It Up: Don’t skip the lemon zest! It brightens the dish and enhances the lemon flavor greatly, making it even more vibrant.
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Adjusting Consistency: Reserve enough pasta water as you mix everything together. If the sauce seems too thick, add more water gradually; it will create that luscious creaminess.
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Greens Galore: If arugula isn’t available, feel free to experiment with other greens like spinach or kale for a unique twist that still complements the dish beautifully.
Lemon Ricotta Pasta Variations
Want to make this dish truly yours? Let your creativity flow and elevate your Lemon Ricotta Pasta with these delightful twists!
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Dairy-Free: Substitute full-fat ricotta with cashew or almond-based ricotta for a creamy vegan option. You still get that luscious texture without the dairy!
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Gluten-Free: Use gluten-free pasta like brown rice or chickpea pasta to accommodate dietary needs. They hold the sauce beautifully and don’t compromise on taste.
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Herb Infusion: Swap arugula for fresh basil, parsley, or dill to add a vibrant, herbaceous flavor that pairs beautifully with the zesty lemon.
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Spicy Kick: Add thin slices of jalapeño or a pinch of cayenne pepper to the sauce for a little heat. This twist complements the creamy richness perfectly and adds an exciting dimension.
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Protein Boost: Incorporate grilled chicken, sautéed shrimp, or chickpeas for a satisfying protein punch. These additions create a heartier dish that’s still full of flavor.
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Nutty Crunch: Toss in some toasted pine nuts or walnuts for texture. The elegant crunch balances the creaminess of the sauce, adding depth to every bite.
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Veggie Upgrade: Mix in roasted cherry tomatoes or sautéed zucchini for extra vitamins and color. They bring a burst of freshness that’s simply irresistible.
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Lemon Lovers: Double down on lemon by adding more zest or a splash of lemon-infused olive oil right before serving. This intensifies the bright flavors and makes every bite pop!
What to Serve with Lemon Ricotta Pasta?
Creating a complete meal is easy when you know the right pairings to complement this creamy dish.
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Grilled Chicken: Juicy, marinated chicken adds a savory depth that perfectly balances the creamy lemon sauce. A great protein option for meat lovers!
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Sautéed Vegetables: Roasted or sautéed seasonal vegetables like zucchini or bell peppers bring color and nutrients, enhancing both the presentation and flavor profile.
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Garlic Bread: Warm, crispy garlic bread provides the perfect crunchy texture to accompany the creamy pasta. It’s a comfort food staple you won’t want to skip.
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Caesar Salad: A classic Caesar salad offers a crisp, refreshing contrast to the silky pasta. The crunchy romaine and tangy dressing complement the dish beautifully.
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Chilled White Wine: Pairing with a chilled Sauvignon Blanc adds a zesty touch to your meal, enhancing the lemony flavors of the pasta.
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Lemon Sorbet: End your meal on a light note with a tangy lemon sorbet, providing a refreshing palate cleanser to complete this delightful culinary experience.
Make Ahead Options
These Lemon Ricotta Pasta with Arugula meal prep tips are fantastic for busy weeknights! You can prepare the sauce (combining ricotta, parmesan, lemon juice, and zest) up to 3 days in advance; simply store it in an airtight container in the refrigerator. To maintain its creamy consistency, add a splash of reserved pasta water before serving. You can also cook the pasta 24 hours ahead—just be sure to drizzle it with a little olive oil to prevent sticking. When you’re ready to enjoy, simply reheat the sauce gently in a pot, toss in the cooked pasta and fresh arugula, and savor your effortlessly delicious dinner!
Storage Tips for Lemon Ricotta Pasta
Fridge: Store leftover Lemon Ricotta Pasta in an airtight container in the fridge for up to 3 days. Make sure to keep it sealed to maintain freshness.
Freezer: If you need to freeze, consider the pasta and sauce separately to preserve texture. The sauce can last up to 2 months in the freezer; just thaw and reheat gently before serving.
Reheating: Reheat in a skillet over low heat, adding a splash of reserved pasta water to revive the creamy sauce’s consistency. Avoid overheating to prevent the ricotta from curdling.
Make-Ahead: You can prepare the sauce a day in advance and store it in the refrigerator; simply warm it on the stove before mixing with freshly cooked pasta.
Lemon Ricotta Pasta With Arugula Recipe FAQs
What kind of pasta is best for Lemon Ricotta Pasta?
Absolutely! Any short or long pasta works wonderfully for this dish. I often use penne or fettuccine, but if you need gluten-free options, look for gluten-free pasta made from rice or chickpeas; they hold the sauce beautifully.
How should I store leftover Lemon Ricotta Pasta?
Store your leftover Lemon Ricotta Pasta in an airtight container in the fridge for up to 3 days. Make sure it’s sealed well to maintain freshness. When ready to enjoy, just heat it gently on the stove to keep that creamy texture intact!
Can I freeze Lemon Ricotta Pasta?
Yes, you can! I recommend freezing the sauce separately from the pasta to better preserve the texture. The sauce can be frozen for up to 2 months. To freeze, let it cool down, then place it in a freezer-safe container. When it’s time to enjoy, thaw it in the fridge overnight and reheat gently in a saucepan, adding a splash of pasta water if necessary.
What should I do if my sauce is too thick?
Oh no! If that happens, don’t worry! Gradually add reserved pasta water, a tablespoon at a time, while stirring until you reach the desired creamy consistency. This little trick helps restore the sauce to its luscious texture, ensuring it coats the pasta perfectly!
Can I make Lemon Ricotta Pasta vegan?
Very much! To make a vegan version, you can substitute the ricotta with a creamy cashew cheese or tofu blended with lemon and nutritional yeast. For the parmesan, try using a store-bought vegan parmesan or sprinkle some nutritional yeast for a similar flavor twist.
Is there a way to add protein to this dish?
Yes! You can easily add grilled chicken, shrimp, or sautéed tofu for a heartier meal. Simply cook your protein separately, then toss it in with the pasta just before serving. It’s a fantastic way to customize this Lemon Ricotta Pasta With Arugula to your liking!
Lemon Ricotta Pasta With Arugula: Creamy Joy in 20 Minutes
Ingredients
Equipment
Method
- Boil a pot of salted water and add the pasta. Cook until al dente, usually about 8-10 minutes, reserving 1 cup of the cooking water before draining.
- In the same warm pot, whisk together ricotta, parmesan, lemon juice, lemon zest, salt, and pepper until it's smooth and creamy. Pour in half of the reserved pasta water.
- Return the drained pasta to the pot with the ricotta sauce. Stir to coat thoroughly, adding more reserved pasta water as needed.
- Gently fold in the arugula so it wilts slightly and serve immediately, drizzling with olive oil and garnishing as desired.