Description
Lemon Ricotta Pasta With Arugula is a creamy, bright 22-minute pasta dish made with ricotta cheese, fresh lemon zest, Parmesan, and peppery arugula for an easy yet elegant weeknight dinner.
Ingredients
- 12 oz linguine or fettuccine
- 1 cup whole milk ricotta cheese, room temperature
- 4 cups fresh arugula, roughly chopped
- 2 large lemons, zested and juiced
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
2. In a large bowl, whisk ricotta until smooth. Stir in lemon zest, lemon juice, and minced garlic.
3. Add hot drained pasta to the ricotta mixture. Toss immediately while gradually adding 1/2 cup reserved pasta water until creamy.
4. Drizzle in olive oil and add chopped arugula. Toss until the greens are lightly wilted.
5. Stir in Parmesan cheese. Season with salt and pepper. Add additional pasta water as needed for desired consistency.
6. Taste and adjust lemon juice, salt, or cheese before serving.
Notes
- Bring ricotta to room temperature before mixing for smooth texture.
- Do not overcook the arugula; it should lightly wilt but remain vibrant.
- Reserved pasta water is essential for creating a silky sauce.
- Best served immediately but can be refrigerated up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
Keywords: lemon ricotta pasta, pasta with arugula, easy ricotta pasta, 20 minute pasta recipe