Lemon Ricotta Pasta with Arugula
Lemon Ricotta Pasta with Arugula is the perfect dish for a quick, satisfying dinner that captures the essence of comfort food with a refreshing twist. This creamy pasta comes together in just 20 minutes, making it an ideal choice for busy weeknights or cozy family gatherings. The vibrant flavors of zesty lemon and peppery arugula meld beautifully with the rich ricotta cheese, creating a meal that’s both indulgent and light. Whether you serve it as a main course or as part of a larger spread, this dish promises to be a hit with everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 1 lb short pasta (penne or rigatoni)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- Salt and black pepper to taste
- 2 cups arugula
- Olive oil for drizzling
Instructions
- Cook the pasta according to package instructions until al dente, reserving 1 cup of starchy pasta water before draining.
- In the same pot, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper; mix until smooth.
- Gradually whisk in about ½ cup reserved pasta water until desired consistency is reached.
- Add drained pasta and toss to coat well in the sauce.
- Stir in arugula just before serving and enjoy garnished with olive oil, additional cheese, chili flakes, and lemon wedges.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Find it online: https://simplyhomecooking.com/lemon-ricotta-pasta-with-arugula/