recipe

August 27, 2021

Lemon Ricotta Pasta with Arugula

I made this tasty pasta recipe with fresh, homemade ricotta (all you need is whole milk, salt, and a little lemon juice), but store-bought works just fine. This pasta is light enough for summer, but will still satisfy your pasta craving. Plus, at only five ingredients, it is super easy to make.

Fresh Ricotta Cheese

Lemon Ricotta Pasta with Arugula Recipe

Ingredients

  • 1 lb short pasta, like penne1 cup whole-milk ricotta (I made my own – but you can buy store-bought – Find my recipe here)
  • 1 cup freshly grated parmesan
  • 1 Tbsp freshly grated lemon zest
  • ¼ cup lemon juice
  • 2 cups of arugula

Lemon Ricotta Pasta

Instructions

  1. Cook pasta according to package instructions reserving 1 /3 cup of the cooking water. Drain and set aside.
  2. In the pot, you cooked the pasta in heat 1/4 cup olive oil with 1 tsp red pepper flakes until fragrant, add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste, and stir until well combined.
  3. Stir pasta water until smooth.
  4. Add the pasta and stir vigorously until the noodles are well coated
  5. Stir in the arugula.
  6. Serve immediately and top with the remaining sauce from the pan and a drizzle of olive oil.  Serve with parmesan and red pepper flakes.

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Lemon Ricotta Pasta with Arugula

Ingredients

1 lb short pasta, like penne
1 cup whole-milk ricotta (I made my own – Find my recipe here)
1 cup freshly grated parmesan
1 Tbsp freshly grated lemon zest
¼ cup lemon juice
2 cups of arugula

Instructions

Cook pasta according to package instructions reserving 1 /3 cup of the cooking water. Drain and set aside.
In the pot, you cooked the pasta in heat 1/4 cup olive oil with 1 tsp red pepper flakes until fragrant, add the ricotta, parmesan, lemon zest and juice, salt and pepper to taste, and stir until well combined.
Stir pasta water until smooth.
Add the pasta and stir vigorously until the noodles are well coated
Stir in the arugula.
Serve immediately and top with the remaining sauce from the pan and a drizzle of olive oil.  Serve with parmesan and red pepper flakes.