Creamy Lemon Ricotta Pasta Tossed with Fresh Arugula – a quick and flavorful dish perfect for a light, refreshing meal. The zesty lemon combined with creamy ricotta and peppery arugula creates a harmonious balance, making it ideal for lunch or dinner. Simple ingredients, bold flavors, and ready in just 25 minutes!
Ingredients:
- 8 ounces pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh arugula
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large mixing bowl, whisk together ricotta cheese, lemon zest, lemon juice, and grated Parmesan until smooth and creamy.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the cooked pasta to the skillet, followed by the ricotta mixture. Toss well, gradually adding the reserved pasta water until the desired creaminess is achieved.
- Fold in the fresh arugula and season with salt and pepper to taste. Cook for another 1-2 minutes until the arugula wilts slightly.
- Serve immediately, garnished with fresh basil leaves if desired.
Variation
- Swap the greens: If you’re not a fan of arugula, try substituting it with baby spinach or kale. Spinach offers a milder flavor, while kale adds a slightly earthy, hearty note to balance the creamy ricotta.
- Use whole wheat or gluten-free pasta: For a healthier twist, whole wheat pasta adds extra fiber, while gluten-free pasta ensures everyone can enjoy the dish, especially those with dietary restrictions.
- Add a protein: To make it more filling, toss in some grilled chicken, shrimp, or even pan-seared tofu. Each option complements the bright, creamy flavors while adding a satisfying texture.
Cooking Notes
- Pasta water is key: The reserved pasta water contains starch that helps bind the ricotta mixture to the pasta, creating a smooth, creamy sauce. Add it gradually to control the sauce’s consistency.
- Don’t overcook the garlic: Sauté the garlic only until fragrant. Overcooking it can lead to a bitter taste, which can overpower the delicate flavors of the lemon and ricotta.
- Toss in the arugula at the end: Adding the arugula at the last minute ensures it retains its fresh, peppery bite without wilting too much.
Serving Suggestions
- Serve with crusty bread: A warm, crusty baguette or garlic bread is perfect for scooping up any remaining sauce, adding a crunchy contrast to the creamy pasta.
- Pair with a crisp salad: A simple side salad with mixed greens, cucumber, and a light vinaigrette enhances the dish’s freshness and balances out the richness of the ricotta.
- Top with toasted nuts: Sprinkle toasted pine nuts or slivered almonds on top before serving for added crunch and a hint of nuttiness that pairs beautifully with the lemon and Parmesan.
Tips
- Zest the lemon first: Always zest the lemon before juicing it. It’s much easier to zest a whole lemon, and this way, you get maximum flavor from the zest without wasting any.
- Use freshly grated Parmesan: Pre-grated Parmesan can be dry and lack flavor. Freshly grated Parmesan melts better into the sauce and gives a bolder, richer taste.
- Warm the ricotta mixture slightly: If your ricotta mixture feels too cold compared to the hot pasta, warm it gently by placing the bowl over the pot of boiling water for a minute or two. This ensures everything blends smoothly without cooling the pasta too quickly.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 16 g
- Sodium: 360 mg
Frequently Asked Questions
- Can I make this dish ahead of time?
While this pasta is best served fresh, you can prepare the ricotta mixture and cook the pasta ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, reheat the pasta and toss with the ricotta mixture and fresh arugula. - What other cheeses can I use instead of ricotta?
You can substitute ricotta with mascarpone or even cottage cheese blended until smooth. Both options provide a similar creamy texture, though mascarpone adds a slightly richer taste. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of pasta water or milk to restore creaminess. - Can I use lemon juice from a bottle?
Fresh lemon juice is recommended for the best flavor, but if you only have bottled lemon juice, it can work in a pinch. Be sure to taste and adjust the seasoning accordingly.
Conclusion
This Lemon Ricotta Pasta with Arugula is a vibrant, creamy, and satisfying dish that’s perfect for a quick weeknight meal or a light weekend lunch. The combination of fresh lemon, creamy ricotta, and peppery arugula makes every bite a delightful experience. Whether you’re serving it as a main dish or pairing it with your favorite sides, this recipe is sure to impress your family and friends. Give it a try and enjoy the fresh, zesty flavors!
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Lemon Ricotta Pasta With Arugula
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Lemon Ricotta Pasta Tossed with Fresh Arugula – a quick and flavorful dish perfect for a light, refreshing meal. The zesty lemon combined with creamy ricotta and peppery arugula creates a harmonious balance, making it ideal for lunch or dinner. Simple ingredients, bold flavors, and ready in just 25 minutes!
Ingredients
Scale
- 8 ounces pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh arugula
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large mixing bowl, whisk together ricotta cheese, lemon zest, lemon juice, and grated Parmesan until smooth and creamy.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the cooked pasta to the skillet, followed by the ricotta mixture. Toss well, gradually adding the reserved pasta water until the desired creaminess is achieved.
- Fold in the fresh arugula and season with salt and pepper to taste. Cook for another 1-2 minutes until the arugula wilts slightly.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
- For extra creaminess, you can add a splash of heavy cream or an extra tablespoon of olive oil.
- Feel free to substitute arugula with spinach if preferred.
- This dish pairs wonderfully with grilled chicken or shrimp for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 25 mg
Keywords: Lemon ricotta pasta, creamy pasta, quick pasta recipe, vegetarian pasta, arugula pasta