Lemon Ricotta Pasta with Arugula (20-Minute Recipe)
This creamy lemon ricotta pasta with arugula is a quick meal packed with flavor, perfect for a weeknight dinner.
Equipment
- large pot
- large skillet
Ingredients
Pasta Ingredients
- 12 ounces pasta rigatoni, fusilli, or tagliatelle
- 2-3 tablespoons butter
- 2-3 cloves garlic, minced
- 0.5 teaspoon salt
- 1 tablespoon lemon zest zested from about 1 lemon
- 0.5 lemon lemon juice about 1-2 tablespoons
- 15 ounces whole milk ricotta cheese
- 1 teaspoon black pepper
- 0.33 cup Parmesan cheese
- 0.5-1 cup reserved pasta water
- 2 cups arugula
- 0.25-0.5 teaspoon red pepper flakes optional
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions, until al dente. Reserve ½-1 cup of the pasta water after cooking.
- Heat butter in a large skillet over medium-high heat until melted.
- Add minced garlic to the skillet and cook until fragrant, about 1 minute. Season with 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.
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. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1ServingCalories: 555.91kcalCarbohydrates: 72.39gProtein: 27.15gFat: 17.71gSaturated Fat: 10.6gPolyunsaturated Fat: 1.04gMonounsaturated Fat: 4.71gCholesterol: 60.71mgSodium: 532.38mgPotassium: 427.02mgFiber: 4.22gSugar: 4.24gVitamin A: 836.68IUVitamin C: 23.43mgCalcium: 377.27mgIron: 2.06mg
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