Lemon Ricotta Pasta With Arugula (Print)
Creamy ricotta and bright lemon coat spaghetti, topped with fresh peppery arugula for a quick Italian-inspired meal.
# Ingredient list:
→ Pasta
01 - 12 oz dried spaghetti or linguine
02 - Salt, for pasta water
→ Ricotta Lemon Sauce
03 - 1 cup ricotta cheese, whole milk preferred
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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, black pepper, and red pepper flakes in a mixing bowl. Whisk until smooth and creamy.
03 - Return drained pasta to the pot. Add ricotta lemon sauce and a splash of reserved pasta water. Toss until evenly coated, adding more pasta water as needed for a silky consistency.
04 - Gently fold in arugula, allowing residual heat to wilt the leaves slightly.
05 - Serve immediately topped with extra Parmesan and freshly ground black pepper.
# Expert Tips:
01 -
- It comes together in the time it takes to boil water, making it perfect for those weeknights when takeout feels like the only option but you actually want something real
- The sauce requires no cooking at all, which means zero pans to scrub and a silky texture that coats every strand perfectly
02 -
- The sauce will look too thick at first but keep adding pasta water a tablespoon at a time until it transforms into something silky and gorgeous
- Add the arugula at the very last moment or it will cook down completely and lose that fresh peppery punch that makes the dish special
03 -
- Room temperature ricotta blends more smoothly into the sauce than cold from the fridge
- Grate your Parmesan fresh because pre grated cheese does not melt quite the same way into the ricotta base