Lemon Ricotta Pasta With Arugula (Printable)

Tangy lemon and creamy ricotta coat tender pasta with fresh peppery arugula for a vibrant Italian-inspired dish.

# What's Needed:

→ 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, black pepper, and red pepper flakes. Whisk until smooth and creamy.
03 - Return drained pasta to the pot or large bowl. Add ricotta lemon sauce and a splash of reserved pasta water. Toss until evenly coated, adding more pasta water as needed for silky consistency.
04 - Gently fold in arugula, allowing residual heat to wilt leaves slightly.
05 - Serve immediately, topped with extra Parmesan and freshly ground black pepper.

# Tips for Success:

01 -
  • The sauce comes together in the time it takes pasta water to boil, no standing over a hot stove
  • Lemon and ricotta create this incredibly velvety texture that clings to every strand
  • Arugula adds just enough pepper and earthiness to balance all that creamy brightness
02 -
  • Ricotta sauce can break if the pasta is too hot, let it cool slightly for a minute before tossing
  • Save more pasta water than you think you need, it's the secret to that glossy restaurant texture
  • The arugula keeps wilting as it sits, so fold it in right before serving for the best texture
03 -
  • Room temperature ricotta blends more smoothly than cold from the fridge
  • Zest your lemon before juicing, it's infinitely easier to handle the whole fruit first

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