Lemon Ricotta Pasta With Arugula (Print Version)
A vibrant Italian-inspired pasta combining tangy lemon, creamy ricotta, and fresh peppery arugula for an effortless yet sophisticated dinner.
# What You Need:
→ Pasta
01 - 12 oz dried spaghetti or linguine
02 - Salt, for pasta water
→ Ricotta Lemon Sauce
03 - 1 cup ricotta cheese, whole milk preferred
04 - 1 lemon, zested and juiced
05 - 1/4 cup grated Parmesan cheese
06 - 2 tbsp extra virgin olive oil
07 - 1 clove garlic, finely minced
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp red pepper flakes
→ Greens & Finish
10 - 3 cups fresh arugula, loosely packed
11 - Additional Parmesan, for serving
12 - Freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, black pepper, and red pepper flakes. Whisk until smooth and creamy.
03 - Return drained pasta to the pot or large bowl. Add ricotta lemon sauce and a splash of reserved pasta water. Toss until evenly coated, adding more pasta water as needed for a silky consistency.
04 - Gently fold in arugula, allowing residual heat to wilt leaves slightly.
05 - Serve immediately topped with extra Parmesan and freshly ground black pepper.
# Expert Tips:
01 -
- The sauce clings to every strand without any heavy cream or butter, just ricotta working its magic with lemon
- Arugula adds that perfect peppery bite that cuts through richness like a knife through silk
02 -
- The sauce thickens quickly as it sits, so have those plates ready and serve it straight from the pot
- Room temperature ricotta blends more smoothly than cold straight from the fridge
03 -
- Grate the lemon zest before cutting the fruit, it's easier and you get more fragrant oil released
- A tablespoon of butter stirred into the sauce at the end adds restaurant-worthy richness