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Lemon Ricotta Pasta With Arugula Recipe
Ben Carraoli

Lemon Ricotta Pasta With Arugula Recipe

I recently made this Lemon Ricotta Pasta with Arugula, and honestly, it felt like a restaurant-quality dish right at home. The creamy ricotta blended with fresh lemon gave it such a bright, refreshing flavor. I loved how the peppery arugula balanced the richness perfectly. It’s one of those meals that feels light yet satisfying
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • pasta 12 oz / 340g – use short pasta like fusilli or penne; they hold the creamy sauce better
  • ricotta cheese 1 cup – go for whole milk ricotta for extra creaminess and flavor
  • fresh lemon zest 1 tbsp – adds a fragrant citrus aroma; always zest before juicing
  • lemon juice 2–3 tbsp – fresh juice is essential for brightness; avoid bottled
  • olive oil 2 tbsp – use good-quality extra virgin for richer taste
  • garlic 2 cloves, minced – fresh garlic gives depth; don’t use garlic powder
  • arugula 2 cups – fresh and peppery; avoid wilted or frozen greens
  • parmesan cheese ½ cup, grated – grate fresh for better melting and flavor
  • salt to taste – enhances all the flavors
  • black pepper ½ tsp – freshly ground works best
  • pasta water ½ cup reserved – helps create a silky, smooth sauce

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure it’s al dente, as it will cook slightly more later. Reserve about half a cup of pasta water before draining. This starchy water helps create a silky sauce.
  2. In a bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, and grated parmesan. Mix until smooth and creamy with a slightly thick consistency. Season with salt and pepper to taste. This mixture forms the base of your flavorful sauce.
  3. Heat a bit of olive oil in a large skillet over medium heat and add minced garlic. Cook for about 1 minute until fragrant but not browned. Be careful not to burn it, as it can turn bitter. This step adds depth to the overall flavor.
  4. Add the drained pasta directly into the skillet with garlic. Remove from heat and quickly stir in the ricotta mixture. Toss everything together until evenly coated. Add reserved pasta water gradually to loosen the sauce and make it creamy.
  5. Fold in the fresh arugula while the pasta is still warm. It will wilt slightly, adding a fresh, peppery taste. Mix gently so the greens stay vibrant and don’t overcook. This step balances the richness of the dish beautifully.
  6. Taste and adjust seasoning if needed with more salt, pepper, or lemon juice. Sprinkle extra parmesan on top before serving. You can also drizzle a little olive oil for added richness. Serve immediately for the best texture and flavor.

Notes

  • I always use freshly grated parmesan because it melts smoother and tastes better
  • Don’t skip the pasta water—it makes the sauce silky instead of dry
  • I like adding extra lemon zest at the end for a stronger citrus aroma
  • Use high-quality ricotta; cheap ones can feel grainy
  • I gently mix arugula at the end to keep its fresh texture