Description
12 oz pasta (such as spaghetti or fettuccine)
1 tbsp olive oil
1 cup ricotta cheese
1 lemon, zested and juiced
2 tbsp grated parmesan cheese
2 cups fresh arugula
1 clove garlic, minced
Salt and black pepper to taste
1 tbsp fresh basil, chopped (optional)
Directions:
Cook pasta according to package instructions in salted water. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
In a bowl, combine ricotta cheese, lemon zest, lemon juice, and parmesan cheese. Stir until smooth, adding reserved pasta water to reach desired sauce
consistency.
Add the cooked pasta to the skillet and toss to coat in the ricotta sauce.
Stir in fresh arugula and cook for 1-2 minutes until wilted.
Season with salt and black pepper to taste.
Garnish with fresh basil (optional) and serve immediately.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 400 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Ricotta Pasta every time.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add 12 oz of pasta and cook according to package directions until al dente. Just before draining, carefully scoop out 1 cup of the starchy pasta water. This liquid is key for your sauce.
- Sauté the Aromatics: While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to let it brown, as it will turn bitter.
- Make the Sauce: In a medium bowl, combine 1 cup of ricotta cheese, the zest and juice of 1 lemon, and 2 tbsp of grated parmesan. Whisk vigorously until smooth. Gradually whisk in a few tablespoons of the reserved pasta water until the sauce is creamy and pourable.
- Combine Pasta and Sauce: Add the drained, hot pasta directly to the skillet with the garlic. Pour the ricotta-lemon sauce over the pasta and toss everything together, adding more pasta water as needed to coat every strand evenly.
- Wilt the Greens: Turn off the heat. Add 2 cups of fresh arugula to the skillet and toss continuously. The residual heat will wilt the arugula perfectly in 1-2 minutes.
- Final Seasoning: Taste the dish and season with salt and freshly cracked black pepper. Finish by garnishing with optional chopped fresh basil.
Serving Suggestions
This versatile pasta is delicious on its own but can be elevated with simple additions. For extra protein, top with grilled shrimp, shredded rotisserie chicken, or cannellini beans. Add a textural contrast with toasted pine nuts or breadcrumbs. Serve it alongside a simple green salad dressed with a light vinaigrette and a slice of crusty bread to soak up any remaining sauce.
How-to Summary
Cook pasta, saving 1 cup of water. Sauté garlic in oil. Mix ricotta, lemon zest/juice, and parmesan, thinning with pasta water. Toss sauce with hot pasta in the skillet. Wilt arugula in the residual heat. Season and serve immediately.
Frequently Asked Questions
- Can I use a different green instead of arugula? Absolutely. Baby spinach, kale, or even fresh peas make excellent substitutes. For heartier greens like kale, add them a minute earlier to ensure they soften.
- How do I prevent the ricotta sauce from being grainy? Ensure your ricotta is full-fat for the creamiest texture. Let it come to room temperature before mixing, and whisk it thoroughly with the pasta water until completely smooth.
- Can I make this dish ahead of time? This pasta is best served immediately. The sauce can thicken and the arugula can become soggy upon sitting. If you must prep, mix the sauce ingredients (without water) and store separately, combining everything just before serving.
- What if I don’t have fresh lemon? Fresh lemon is non-negotiable for the bright, vibrant flavor in this recipe. Bottled juice lacks the necessary freshness and zest. We do not recommend substituting it.
- Is there a dairy-free alternative for ricotta? For a dairy-free version, try a high-quality store-bought almond or cashew-based ricotta. You may need to adjust seasoning, as these alternatives can be less salty than traditional cheese.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy pasta water is essential for creating a silky, emulsified sauce that clings to the noodles. Never drain it all.
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté it only until fragrant, about 60 seconds over medium heat.
- Using Cold Ricotta: Adding cold ricotta straight from the fridge can shock the pasta and make the sauce clumpy. Let it sit out for 15-20 minutes before using.
- Overcooking the Arugula: Add the arugula at the very end, off the heat. It should just wilt, not cook down into a mush.
Conclusion
This Lemon Ricotta Pasta with Arugula is the epitome of a perfect weeknight meal: incredibly fast, satisfying, and bursting with fresh, vibrant flavors. The creamy, tangy sauce paired with the peppery bite of arugula creates a restaurant-quality dish you can make in just 20 minutes. By following the step-by-step guide and avoiding common pitfalls, you’ll master a versatile recipe that’s sure to become a regular in your dinner rotation.
