Lemon Ricotta Pasta with Arugula
A bright and creamy pasta dish featuring tangy lemon, velvety ricotta, and fresh peppery arugula for a simple yet elegant Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 12 oz pasta (such as fettuccine or linguine)
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- 2 cups fresh arugula
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the drained pasta to the skillet along with lemon zest, lemon juice, and ricotta cheese. Toss to combine, adding reserved pasta water a little at a time to create a creamy sauce.
- Stir in fresh arugula and cook just until wilted, about 1-2 minutes.
- Remove from heat and mix in grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes if using.
- Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.
Notes
For extra protein, add grilled chicken or sautéed shrimp. You can also substitute arugula with baby spinach or kale for a different flavor and texture.
Find it online: https://seasonedrecipe.com/lemon-ricotta-pasta-with-arugula/