Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz uncooked pasta (rigatoni, penne, farfalle, spaghetti, or cavatappi); 1 tablespoon extra virgin olive oil; ½ cup whole-milk ricotta cheese; ½ cup freshly grated parmesan cheese; 2 teaspoons fresh lemon zest, or more to taste; 2 tablespoons fresh lemon juice, or more to taste; ¼ teaspoon fine sea salt, or more to taste; ¼ teaspoon freshly ground black pepper, or more to taste; ½ cup reserved pasta water; 1 tablespoon butter (or extra virgin olive oil); 1 large shallot, finely chopped; 2-3 garlic cloves, finely minced or pressed; 1 heaping cup baby arugula; Pinch of red pepper flakes (optional); 2 tablespoons of chopped fresh mint, parsley, or basil, for garnish; Small handful of chopped roasted pistachios or toasted pine nuts, for garnish (optional)

Jump to Recipe

This lemon ricotta pasta is an easy and creamy vegetarian pasta dish that makes for a quick weeknight meal. Tender pasta is tossed with ricotta cheese, parmesan, fresh lemon juice, lemon zest, garlic, and arugula. It comes together in about 20 minutes and is made with simple and fresh ingredients.

I’ve been making a lot of pasta recipes lately since it’s my picky toddler’s favorite thing to eat. This lemon ricotta pasta has been on my regular rotation because it’s a delicious homemade meal for busy weeknights that takes minutes to make.

Ricotta cheese has a creamy and mild taste. This allows the flavor from the fresh lemon zest to really shine through in this recipe. I like to add greens to this dish to give it some color and make it healthier.

Arugula (or rocket) is a hearty leaf green that has a lovely peppery and spicy taste. This holds up well in the velvety pasta sauce without getting soggy. You can use spinach if you prefer.

The peppery taste of the arugula pairs nicely with the zesty lemon and ricotta cheese. Top it with fresh mint, basil, or parsley for an easy pasta dinner.

Table of Contents

Lemon ricotta pasta with arugula ingredients

Pasta: I use Cavatappi pasta (Scoobi Doo) because its corkscrew-like shape clings to the sauce well. You can use almost any type of pasta you have in your pantry for this recipe.

Other pasta noodles I recommend include linguine, spaghetti, penne, or fusilli.

Ricotta cheese: You’ll want to use fresh, full-fat ricotta cheese that’s made with whole milk. This will make the sauce extra creamy.

Reduced fat ricotta cheese won’t work in this recipe because it tends to curdle with the lemon juice.

Parmesan cheese: I use freshly grated parmigiano-reggiano, which comes in a wedge block. This adds a salty flavor to the pasta sauce.

Lemon: Use fresh lemons for this recipe. Bottled lemon juice doesn’t have that bright flavor that fresh lemons offer.

Lemon zest adds a concentrated lemon flavor while the juice gives a touch of acid to help thicken and enhance the taste of the sauce.

Pasta water: In the last minute before draining the cooked pasta, set aside ½ cup of the starchy pasta water. Adding the reserved pasta water to the sauce helps to emulsify it and coat the pasta noodles.

Salt and black pepper: Add enough salt and black pepper to the sauce according to your taste preferences. The parmesan cheese is already salty, so I add just a little.

Butter: I use unsalted butter. You can choose to use salted butter or extra virgin olive oil if you prefer.

Shallots and Garlic: Finely diced shallots and fresh garlic adds good flavor to the pasta sauce.

Arugula: This leafy green is related to the mustard family, so it has a stronger flavor than spinach which is milder. The peppery taste of the arugula pairs well with the fresh lemons.

Red pepper flakes: I like to add a spicy kick to this recipe. Leave it out if you’re sensitive to spice or serving this to little ones.

Fresh herbs: Mint, basil, or parsley and lemon are a delicious and refreshing pairing. It also goes nicely with the arugula.

Pistachios or Pine nuts: This adds a nice crunch and texture to garnish the dish.

How to make lemon ricotta pasta with arugula

Make the pasta: In a large pot of boiling salted water, cook the pasta until al dente, according to the package instructions. Reserve ½ cup of the starchy pasta water. Drain and set the pasta aside.

Make the lemon ricotta mixture: In a food processor, add the ricotta, parmesan, and olive oil. Puree until creamy and smooth.

In a medium bowl, add the ricotta mixture, fresh lemon zest, lemon juice, and ¼ cup of the reserved pasta water, salt, and black pepper.

Gradually whisk it together until the mixture becomes uniform, then whisk it like you mean it until the ricotta mixture is smooth. It will initially look a little thin, but it’ll thicken up once tossed with the pasta. Reserve the remaining pasta water for later.

Finish the sauce: Heat up the butter (or olive oil) in a large deep skillet or saucepan over medium-low heat. Once the butter has melted, add the shallots and garlic and cook for 2 minutes, stirring often.

Add the pasta: Remove the pan from the heat and add the arugula, the cooked pasta, and the lemon ricotta mixture. Stir well to evenly coat the pasta until everything is creamy and smooth. Add some more of the reserved pasta water as needed.

Serve and enjoy: Serve immediately and garnish with fresh mint, basil, or parsley, red pepper flakes (if using), chopped pistachios or pine nuts (if using), and more grated parmesan or lemon zest if desired.

Tastes best the day it’s made, but leftovers will keep for up to 3 days in the fridge in an airtight container.

What to serve with lemon ricotta pasta?

Here are a few of my favorite side dishes that go great with this pasta:

Side salad: Arugula salad with cherry tomatoes, Arugula salad with parmesan, Chickpea salad, Italian chopped salad, Garden salad, a simple green salad.

Pasta salad: Italian pasta salad, Mediterranean orzo salad, Caprese pasta salad.

Roasted veggies: Broccoli, cauliflower, asparagus, Brussel sprouts, corn, mushrooms, artichokes, carrots, eggplant, zucchini, or bell peppers.

Proteins: Grilled chicken, shrimp, or tofu.

Bread and grains: Garlic bread, focaccia, bruschetta, parmesan breadsticks, crusty Italian loaf.

Please let me know how you like this lemon ricotta pasta recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this lemon ricotta pasta as much as I do.