Name: Lemon Ricotta Pasta with Arugula
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-inspired
Ingredients: 1 lb pasta (rigatoni, penne, fusilli); 1 cup whole milk ricotta; 1 cup grated Parmesan or Pecorino; 1 tbsp lemon zest; ¼ cup fresh lemon juice; 2 cups arugula; 2 tbsp olive oil; Salt and pepper, to taste; ¼ tsp chili flakes (optional); Fresh basil for garnish (optional)

There’s just something undeniably comforting about a bowl of creamy pasta—especially when it’s lightened up with fresh lemon, peppery arugula, and a dollop of rich ricotta. This Lemon Ricotta Pasta with Arugula has quickly become one of my absolute favorite dishes to make when I’m craving something cozy, but still fresh and vibrant. It feels like a little burst of sunshine in every bite.

I first came across this combination on a warm spring evening when I had very little left in the fridge—just a tub of ricotta, half a lemon, and some arugula I was worried was about to wilt. The results? Magic. The lemon zest brightened everything up, the ricotta turned into this silky, creamy sauce, and the arugula added just the right amount of peppery bite. It was one of those accidental dinners that became a weekly ritual.

This recipe is perfect when you’re short on time but still want something that tastes like it took effort. It comes together in about 20 minutes, and you’ll only need a handful of ingredients—most of which you probably already have on hand. Plus, it’s vegetarian, adaptable, and makes a stunning side or a light main course. Whether you’re serving it on a casual weeknight or plating it up as part of a brunch spread, this pasta delivers every time.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this dish. First off, it’s incredibly fast to make. We’re talking dinner-on-the-table-in-20-minutes fast. That alone makes it a weeknight hero, especially if you’re juggling work, school pick-ups, or just don’t feel like standing over the stove for long.

Then, there’s the flavor—zesty, creamy, slightly tangy, and packed with that fresh, herby goodness from arugula. The ricotta melts into a luxurious sauce that hugs every piece of pasta, while the lemon juice and zest cut through the richness to keep everything light and bright.

It’s also super customizable. Want to toss in some peas or wilted spinach? Go for it. Looking to add a little protein? Grilled chicken, chickpeas, or even turkey bacon bits work beautifully here. You can also use gluten-free pasta to make it more dietary-friendly without sacrificing flavor or texture.

And let’s not forget how family-friendly this dish is. Kids love the creaminess, and adults appreciate the freshness. You can scale it up easily for a dinner party or portion it out for a few day’s worth of delicious leftovers. It’s one of those go-to recipes that manages to be both simple and elegant—comfort food, but make it refreshing.

Health Benefits

This Lemon Ricotta Pasta isn’t just tasty—it also brings some surprising nutritional perks to the table. Let’s start with ricotta. Made from whey, ricotta is high in protein and calcium, which is great for muscle repair and bone health. It also has fewer saturated fats compared to other creamy cheese options, making it a lighter choice.

Lemon, often overlooked, is a little citrus powerhouse. It’s loaded with vitamin C, which boosts your immune system and helps with collagen production for healthy skin. The zest also contains antioxidants that add both flavor and benefits.

Arugula may seem like just a salad green, but it’s full of nutrients. It’s high in vitamin K, which supports bone health, and vitamin A, which is important for eye health. It also offers a slight bitterness that helps balance the richness of the ricotta and cheese.

Using olive oil instead of butter keeps the dish heart-healthy, offering monounsaturated fats that support good cholesterol levels. You can also control the sodium content easily by adjusting how much salt and cheese you use.

All in all, this pasta gives you a satisfying, creamy dish that doesn’t weigh you down—and that’s a win in any kitchen.

Preparation Time, Servings, and Nutritional Information

Total Time: 20 minutes
Servings: 4
Calories per serving: 420
Protein: 18g
Carbohydrates: 45g
Fat: 20g
Fiber: 3g
Calcium: 25% DV
Iron: 10% DV

Ingredients List

Here’s everything you’ll need to make this dish come together beautifully:

1 pound pasta (rigatoni, penne, or fusilli work best)
1 cup whole milk ricotta cheese – creamy, rich, and key to the luscious sauce
1 cup grated Parmesan or Pecorino – adds savory depth and a nutty finish
1 tablespoon lemon zest – brings vibrant citrus aroma
¼ cup fresh lemon juice – for that essential tangy bite
2 cups fresh arugula – peppery and slightly bitter to balance the creaminess
¼ teaspoon chili flakes (optional) – for a little kick
2 tablespoons extra virgin olive oil – for richness and flavor
Salt and black pepper to taste – to season the sauce and pasta
Optional: fresh basil, for garnish – adds brightness and a pop of green

Make sure to use fresh lemon juice and zest for the best flavor, and go with high-quality ricotta and Parmesan to really elevate the creaminess and umami.

Step-By-Step Cooking Instructions

Boil the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until just al dente. Before draining, reserve 1 cup of the pasta water—this starchy liquid is essential for helping the sauce come together.
Mix the Sauce Base:
While the pasta is cooking, place your ricotta in a large mixing bowl or back in the warm (but not hot) pasta pot. Add the grated Parmesan, lemon zest, lemon juice, olive oil, a pinch of salt, and a good grind of black pepper. Whisk everything together until creamy and smooth.
Combine with Pasta Water:
Slowly add in about half of the reserved pasta water, whisking or stirring constantly to loosen up the sauce. You’re aiming for a silky texture—thick enough to coat the pasta, but not too watery. You can always add more water if needed.
Toss in the Pasta:
Add the drained pasta directly into the pot with the ricotta mixture. Use a large spoon or tongs to gently toss everything together. Make sure every piece of pasta is coated. If the sauce seems too thick, add more pasta water a splash at a time.
Add the Arugula:
Stir in the arugula while the pasta is still warm. The heat from the pasta will gently wilt the greens without overcooking them, preserving their texture and flavor.
Taste and Adjust:
Give everything a taste and adjust the seasoning as needed. Add more salt, pepper, or lemon juice depending on your preference.
Serve Immediately:
Plate the pasta while it’s hot. Drizzle with a bit of extra olive oil, sprinkle more Parmesan on top, and finish with chili flakes or fresh herbs if desired. Serve with lemon wedges for extra brightness.

How to Serve

This pasta is best served fresh and warm. Here are a few serving ideas to make the most of it:

Pile it high in shallow bowls and top with extra arugula or fresh basil
Serve as a light main dish alongside grilled vegetables or roasted chicken
Offer as a side dish for a bigger dinner spread with stews or hearty proteins
Pack into a lunchbox and enjoy slightly chilled or at room temperature

Pairing Suggestions

To make this dish part of a complete and satisfying meal, here are a few great pairings:

Side Dishes: Try it with roasted asparagus, steamed broccoli, or a crisp cucumber salad
Breads: Serve alongside warm garlic bread or a soft dinner roll to scoop up the sauce
Protein Additions: Add grilled chicken breast, turkey meatballs, or chickpeas for extra protein
Drinks: Sparkling water with lemon or a citrusy mocktail pairs beautifully with the bright flavors

Storage, Freezing & Reheating Instructions

Storage: Store any leftovers in an airtight container in the refrigerator. The pasta will keep well for up to 4 days, though the texture of the sauce may thicken as it sits.

Freezing: Freezing isn’t ideal for this recipe because the ricotta-based sauce can become grainy. However, you can freeze it if necessary—just be sure to store in freezer-safe containers and thaw gently in the fridge before reheating.

Reheating: When ready to reheat, add a splash of water, broth, or milk to loosen the sauce. Warm it on the stovetop over low heat or microwave in 30-second intervals, stirring between rounds until heated through.

Common Mistakes to Avoid

Overcooking the pasta: You want it al dente so it holds up once mixed with the sauce
Skipping the pasta water: This is crucial for creating a smooth, cohesive sauce
Using cold ricotta: Let it come to room temperature so it mixes more easily with the other ingredients
Adding arugula too early: Wait until the end so it wilts gently without turning soggy
Using bottled lemon juice: Always opt for fresh lemons for the best flavor and aroma

Pro Tips

Use high-quality ricotta: Fresh ricotta will yield the creamiest, richest sauce
Grate your own cheese: Pre-shredded cheese doesn’t melt as smoothly and often has added starch
Reserve plenty of pasta water: It’s better to have extra than to run out while adjusting the sauce
Finish with olive oil: A final drizzle brings everything together and adds a glossy finish
Tweak to your taste: Add more lemon juice for brightness, or a pinch of chili flakes for heat

Frequently Asked Questions (FAQs)

Can I use low-fat ricotta?
Yes, but the sauce will be slightly less creamy. You can compensate by adding a little extra olive oil or a splash of cream.

Can I make this pasta gluten-free?
Absolutely. Just use your favorite gluten-free pasta brand and check that all other ingredients are certified gluten-free.

Is there a substitute for arugula?
Yes. Baby spinach, kale (lightly sautéed), or even chopped herbs like parsley or basil can work well.

How do I make it dairy-free?
Use a plant-based ricotta alternative and nutritional yeast in place of Parmesan. Be sure to taste and adjust seasoning, as dairy-free cheeses vary.

Can I add protein to this dish?
Definitely. Grilled chicken, turkey bacon, shrimp, or chickpeas are great additions.

Can I prep this in advance?
You can prep the ricotta mixture and zest the lemon ahead of time, but it’s best to cook the pasta fresh right before serving.

What kind of pasta works best?
Short pastas like rigatoni, penne, or fusilli are ideal because they hold onto the creamy sauce better.

How can I make it spicier?
Add more chili flakes or a dash of hot sauce for a spicy twist.

Will it taste too lemony?
Not at all. The lemon juice balances the creamy cheese, but you can adjust to your preference.

Is this kid-friendly?
Yes! Most kids love the creamy texture. You can even blend the sauce if your child prefers a smoother finish.

Conclusion & Call to Action

This Lemon Ricotta Pasta with Arugula is the kind of dish that feels effortless but tastes like something you’d get at a fancy café. It’s bright, comforting, and endlessly adaptable—which makes it a total winner in any home cook’s lineup.

If you give this recipe a try, I’d love to hear how it went! Snap a photo and share your version on social media, or drop a comment below and let me know if you added your own twist. Happy cooking, and enjoy every bite of this zesty, creamy pasta goodness!