Lemon Ricotta Pasta with Arugula is one of those magical dishes that sounds incredibly sophisticated, but is deceptively simple to make. The blend of creamy ricotta cheese with the zesty freshness of lemon and the peppery punch of arugula creates a beautifully balanced dish that's perfect for a busy weeknight or a casual dinner party. Originating from the Italian penchant for marrying simple, fresh ingredients into stunning meals, this pasta dish will quickly become a favorite in your rotation, especially when you're looking to impress with minimal effort.
This pasta pairs wonderfully with a crisp white wine, like a Sauvignon Blanc, which complements the freshness of the arugula and the zestiness of the lemon. For sides, consider serving a light tomato and basil salad or some steamed green beans. If you’re looking to bulk up the meal, garlic bread always makes a delightful accompaniment, perfect for mopping up any remaining ricotta mixture from your plate.
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Lemon Ricotta Pasta with Arugula
Servings: 4
Ingredients
12 oz spaghetti or fettuccine
1 cup whole milk ricotta cheese
Zest and juice of 1 large lemon
2 cups arugula, loosely packed
1/2 cup Parmesan cheese, freshly grated
2 tablespoons olive oil
Salt and pepper, to taste
Optional: Crushed red pepper flakes, for garnish
1 cup whole milk ricotta cheese
Zest and juice of 1 large lemon
2 cups arugula, loosely packed
1/2 cup Parmesan cheese, freshly grated
2 tablespoons olive oil
Salt and pepper, to taste
Optional: Crushed red pepper flakes, for garnish
Directions
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
2. In a bowl, mix together the ricotta cheese, lemon zest, and lemon juice until smooth.
3. Heat olive oil in a large skillet over medium heat. Add the cooked pasta and ricotta mixture, tossing to coat. Gradually add enough reserved pasta water to make a light sauce that clings to the noodles.
4. Stir in the arugula and cook just until the leaves are slightly wilted, about 1-2 minutes.
5. Remove from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional Parmesan and red pepper flakes if desired.
Variations & Tips
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For a protein boost, you can add grilled chicken breast or flakes of smoked salmon to the pasta right before adding the arugula. For a vegetarian version, consider tossing in some cherry tomatoes for a burst of flavor and color. If you’re not a fan of ricotta, goat cheese can be a wonderful substitute offering a tangy twist to the dish.