Recipe

Arugula and Lemon Pasta with Ricotta Sauce

Servings:
4
Total Time:
0
hr
20
min
Jump to RecipeLarge plate of pasta next to a bowl.

Similar to a pasta al limone, this recipe is rich and bursting with bright lemon flavor. This is a quick meal that comes together in about 20 minutes.

What to serve with Lemon Ricotta Pasta

If you want to serve something along side the ricotta pasta I would suggest a side salad or a roasted veggie. One of my favorites is the Simple Kale Salad or Spinach and Arugula Salad with Apples.

You could also serve this with any type of crusty bread such as a french baguette.

How to store leftovers?

If you have leftovers, store them in a n airtight container in the fridge for 2-3 days. Try to store it without the arugula. You can just add this on top after you heat it up. When re-heating the pasta, add a splash of water before heating it up. This will help create a sauce again since it has probably dried out a little bit from being in the fridge.

Can I substitute the arugula?

If you don’t like or don’t have arugula I think this recipe is also great with basil or spinach. Just add 1/2 cup of chopped basil or 2 cups or spinach in at the end.

Other pasta recipes you might enjoy

Vegetarian Bolognese Sauce with Lentils and Roasted Cauliflower

Sun Dried Tomato and Parsley Pasta

Weeknight Goat Cheese and Tomato Pasta

Arugula and Lemon Pasta with Ricotta Sauce

5 stars4 stars
(
1
)
Servings:
4
Prep Time:
5
min
Cook Time:
0
hr
15
min
Total Time:
0
hr
20
min
Large plate of pasta next to a bowl.
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Ingredients

  • 16oz short pasta (Such as orecchiette or penne)
  • 1 1/2 cup of reserved pasta water
  • 1 1/2 cup of ricotta
  • 1/4 cup parmesan, plus more for topping
  • 1 lemon
  • 1/4 tsp red chili flakes
  • 1/2 tsp salt
  • black pepper
  • 2-3 cups arugula

Directions

  1. Cook pasta according to package instructions. Right before the pasta is done, scoop out 1 and 1/2 cups of pasta water to save for the sauce. Drain pasta and set aside.
  2. Make ricotta mixture. Mix ricotta, parmesan, lemon juice from 1/2 the lemon, zest from the whole lemon, chili flakes, salt and pepper in a small bowl.
  3. Place the pot you used for the pasta over medium-low heat. Add in the ricotta mixture. Slowly add in 1 cup of pasta water and mix until a nice sauce has formed.
  4. Add in the cooked pasta and toss until coated. If the sauce is too runny just keep in on the stove for 2-3 minutes to cook out extra water. If the sauce is too thick, add in more pasta water. Top with a few handfuls of arugula and freshly grated parmesan.

Notes

Products Used

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