Go Back
Lemon Ricotta Pasta With Arugula Recipe
Ash Tyrrell

Lemon Ricotta Pasta With Arugula Recipe

I recently made this lemon ricotta pasta with arugula, and honestly, it instantly became one of my favorite comfort meals. The creamy ricotta paired with bright lemon flavor felt both light and indulgent at the same time. I loved how quickly everything came together without needing complicated steps.
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta spaghetti or fettuccine – choose good-quality pasta for better texture and flavor
  • 1 cup ricotta cheese – use whole milk ricotta for a creamier richer sauce
  • 2 cups fresh arugula – avoid wilted leaves; fresh arugula gives the best peppery bite
  • 1 lemon zest and juice – always use fresh lemon instead of bottled juice for brightness
  • 2 garlic cloves minced – fresh garlic adds depth; don’t substitute with powder
  • 1/3 cup grated Parmesan cheese – grate it fresh for smooth melting and better taste
  • 2 –3 tbsp olive oil – extra virgin olive oil enhances flavor
  • Salt to taste – season gradually as pasta water is already salty
  • Black pepper to taste – freshly cracked pepper gives a stronger aroma
  • 1/4 cup pasta water reserved – helps create a silky, cohesive sauce

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure to cook it until al dente for the best texture. Reserve about 1/4 cup of pasta water before draining.
  2. In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Stir until smooth and creamy. Season lightly with salt and pepper to enhance the flavor.
  3. Heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant. Be careful not to burn it, as burnt garlic can turn bitter. This step builds a flavorful base.
  4. Add the drained pasta to the skillet and toss it with the garlic oil. Remove from heat and mix in the ricotta mixture gently. Add reserved pasta water gradually to loosen the sauce.
  5. Stir in fresh arugula until it slightly wilts from the heat of the pasta. Toss everything together until well combined. Taste and adjust seasoning before serving warm.

Notes

  • I always add lemon zest at the end for a fresher aroma
  • Don’t skip pasta water—it makes the sauce silky and smooth
  • I prefer slightly undercooking pasta so it finishes in the sauce
  • Adding a drizzle of olive oil before serving enhances richness
  • I like topping with extra Parmesan for a restaurant-style finish