Lemon Ricotta Pasta With Arugula (Printable Version)
Creamy ricotta and zesty lemon coat tender pasta, balanced by fresh peppery arugula in this quick Italian-inspired dish.
# What You'll Need:
→ Pasta
01 - 12 oz dried spaghetti or linguine
02 - Salt, for pasta water
→ Ricotta Lemon Sauce
03 - 1 cup whole milk ricotta cheese
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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - While the pasta cooks, in a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, black pepper, and red pepper flakes. Whisk until smooth and creamy.
03 - Return the drained pasta to the pot or a large bowl. Add the ricotta lemon sauce and a splash of reserved pasta water. Toss until the pasta is evenly coated, adding more pasta water as needed for a silky sauce.
04 - Gently fold in the arugula, allowing the residual heat to wilt the leaves slightly.
05 - Serve immediately, topped with extra Parmesan and freshly ground black pepper.
# Expert Insights:
01 -
- It comes together in the time it takes to boil water, making it perfect for those nights when takeout sounds too complicated.
- The sauce is foolproof, no cooking required, just whisk and toss.
- That bright lemon cuts through the rich ricotta in a way that makes you feel sophisticated even in sweatpants.
02 -
- Reserving pasta water is not optional, it is the secret ingredient that transforms sauce from coating to cohesive.
- Room temperature ricotta whisks into a smoother sauce than cold ricotta straight from the fridge.
- Do not rinse your pasta, that starchy surface is what helps the sauce cling to every strand.
03 -
- Zest your lemon before juicing it, or you will be trying to zest a slippery fruit that wants to shoot across your counter.
- If your ricotta sauce feels too thick, add pasta water one tablespoon at a time until it reaches that perfect consistency.
- This dish does not reheat beautifully, so plan to eat it all or embrace the leftovers cold, which honestly, I have been known to do standing at the fridge at midnight.