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Lemon Ricotta Pasta With Arugula

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  • Author: Nancy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Description

A delightful combination of creamy ricotta, zesty lemon, and fresh arugula, this Lemon Ricotta Pasta is the perfect balance of rich and refreshing. The fresh pasta gives it a tender texture, while the creamy ricotta and lemon sauce add a tangy kick that will leave you craving more.


Ingredients

Scale
  • 12 oz fresh pasta (fettuccine or tagliatelle)
  • 1 cup whole milk ricotta cheese
  • 2 medium lemons (juice of 1, zest of 1)
  • 4 cups fresh arugula
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper to taste


Instructions

  1. Cook the Pasta: Bring a large pot of salted water to boil. Add fresh pasta and cook for 2-3 minutes until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. Make the Sauce: Heat olive oil in a large skillet over medium heat. If using, sauté finely chopped garlic for 30 seconds until fragrant. Add ricotta and reserved pasta water, mixing until smooth.
  3. Add Flavor: Stir in lemon juice, zest, salt, and pepper to taste, ensuring the sauce is balanced and creamy.
  4. Combine: Toss the cooked pasta into the skillet, coating it well in the sauce. Fold in the arugula and cook for about 1 minute until just wilted. Serve immediately.


Notes

  • For extra flavor, you can sprinkle some grated Parmesan cheese on top before serving.
  • Adjust the lemon to suit your taste for more brightness or subtlety.