Lemon Ricotta Pasta With Arugula

Update : February 14, 2026

Why Make This Recipe

Lemon Ricotta Pasta with Arugula is a bright and refreshing dish that brings a taste of spring to your table. It’s quick to prepare, making it perfect for busy weeknights or a casual dinner party. The creamy ricotta paired with zesty lemon and fresh arugula creates a delicious balance of flavors. Plus, it requires just a few simple ingredients, making it a go-to recipe for a satisfying meal.

How to Make Lemon Ricotta Pasta With Arugula

Ingredients:

1 lb short pasta, like penne or rigatoni (I used Mezzi rigatoni)
1 cup whole milk ricotta cheese
1 cup finely grated Parmesan or pecorino, plus more for serving
1 tablespoon freshly grated lemon zest
¼ cup fresh lemon juice from 1 to 2 lemons, plus extra lemon wedges for serving
2 cups of arugula
Chili flakes for serving
Salt and black pepper to taste
Olive oil for serving
Thinly sliced or torn basil leaves for serving (optional)

Directions:

Cook the pasta in a large pot according to the package instructions until al dente, reserving 1 cup of the starchy pasta water. Drain the pasta and set it aside. Turn off the heat.
In the same pot or in a large skillet, combine the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Stir until well mixed.
Whisk in ½ cup of the reserved pasta water until the sauce is smooth.
Add the pasta to the sauce and toss until the noodles are well-coated. Use more pasta water if needed to achieve a smooth consistency.
Stir in the arugula.
Serve immediately in a large bowl or in individual bowls. Top with the remaining sauce, a drizzle of olive oil, extra Parmesan, chili flakes, and torn basil if desired. Add lemon wedges on the side.

How to Serve Lemon Ricotta Pasta With Arugula

Lemon Ricotta Pasta is best served right away while it’s warm and creamy. Presentation matters, so serving it in a large bowl family-style can create a cozy atmosphere. If you prefer individual servings, place the pasta in bowls and garnish with extra Parmesan and fresh basil. Don’t forget the lemon wedges for an extra burst of flavor!

How to Store Lemon Ricotta Pasta With Arugula

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to loosen the sauce. Gently heat in a skillet over low heat, stirring until warm.

Tips to Make Lemon Ricotta Pasta With Arugula

Make sure to reserve some pasta water; it’s key for achieving the right sauce consistency.
Don’t overcook the pasta, as it will continue to cook slightly when mixed with the sauce.
Feel free to adjust the amount of lemon juice to suit your taste; some may prefer more or less acidity.
Fresh arugula can be substituted with spinach if you enjoy a milder green.

Variation

For a heartier version, consider adding grilled chicken or sautéed shrimp to the pasta. You could also add roasted cherry tomatoes for a burst of sweetness and color.

FAQs

Can I use a different type of cheese?
Yes! While ricotta and Parmesan are great options, you can try using goat cheese for a tangy twist or any other soft cheese you enjoy.

Is this recipe vegetarian?
Yes, Lemon Ricotta Pasta with Arugula is a vegetarian dish, making it suitable for a vegetarian diet.

Can I make this pasta ahead of time?
While it is best served fresh, you can prepare the sauce ahead and cook the pasta just before serving. This will keep everything creamy and delicious.