If you love simple pasta that feels light yet satisfying, this Lemon Ricotta Pasta with Arugula will win you over fast. The creamy ricotta sauce, zesty lemon, and peppery arugula come together to create a dish that’s both comforting and refreshing. It’s the kind of pasta that feels fancy but only takes 20 minutes to make.
Table of Contents
Why you’ll love this Lemon Ricotta Pasta with Arugula
This dish proves that pasta doesn’t need to be heavy to be comforting.
- Bright, tangy, and creamy all at once
- Ready in under 25 minutes—perfect for busy nights
- Uses just a few fresh ingredients
- Naturally vegetarian and full of protein
- Balanced with peppery greens for freshness
- Elegant enough for guests, simple enough for weeknights
This recipe reminds me of the first time I cooked pasta in my small Austin kitchen after a long workday. I wanted something that tasted fresh, like summer on a plate. That moment inspired this dish—and it still reminds me of why I started sharing simple, heartfelt recipes like my Creamy Garlic Chicken Penne that balance comfort with ease.
Ingredients you’ll need
You’ll only need a handful of bright, simple ingredients to bring this meal to life.
Main Ingredients
- 12 ounces pasta (spaghetti, fettuccine, or your choice) – tender base for the sauce
- 1 cup fresh ricotta cheese – creamy, mild foundation
- Zest of 1 lemon – adds brightness and fragrance
- ½ cup freshly squeezed lemon juice (2–3 lemons) – tangy depth
- 2 cups arugula – peppery greens for balance
- ¼ cup grated Parmesan cheese – salty, nutty finish
- 2 tablespoons olive oil – smooth, rich body
- Salt and pepper – to taste
Optional Add-ons or Substitutes
- Add sautéed garlic or shallots for deeper flavor
- Use baby spinach instead of arugula for a milder bite
- Mix in crushed red pepper flakes for heat
- Top with toasted pine nuts for crunch
- Add grilled chicken or shrimp for protein
- Garnish with fresh basil for aroma and color
Step-by-step instructions
This pasta comes together fast, so have everything prepped before you start.
- Cook the pasta: Bring salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water before draining. (That starchy water will help the sauce come together.)
- Make the sauce base: In a large bowl, whisk together ricotta cheese, lemon zest, and lemon juice until smooth. (This creates that bright, creamy base.)
- Combine: Add the hot pasta directly into the ricotta mixture, tossing quickly so the heat melts the cheese slightly. Add splashes of reserved pasta water until the sauce coats the noodles beautifully.
- Add olive oil and cheese: Drizzle in olive oil and stir in grated Parmesan. Toss again to combine.
- Finish with greens: Gently fold in arugula so it wilts slightly in the heat. Taste and adjust seasoning with salt and pepper.
- Serve: Plate the pasta and top with extra Parmesan, black pepper, and basil if using.
Quick reminders:
- Don’t overcook the pasta—al dente is key.
- Add pasta water gradually to get that perfect creamy texture.
- Use fresh lemon juice only; bottled lacks the brightness.
- Serve immediately for best flavor and consistency.
If you enjoy light Italian-inspired pasta, this process feels similar to my Tomato Garlic Pasta—simple ingredients made incredible with technique.
Expert tips for success
The secret here is balance—enough acid, salt, and creaminess for harmony in every bite.
- Always zest lemons before juicing for easier prep.
- Use whole-milk ricotta for richer flavor.
- Don’t skip the pasta water—it makes the sauce silky.
- Toss pasta while it’s hot so the sauce emulsifies smoothly.
- Taste before serving and adjust lemon to your liking.
- Add arugula last to keep it fresh and vibrant.
- Serve warm, not piping hot, to preserve the creamy texture.
For another bright Italian pasta night, try pairing this with Calabrian Chili Pappardelle with Sausage & Fennel—a perfect blend of creamy and spicy.
Serving suggestions
This pasta shines as a main dish but also pairs beautifully with light sides.
- Serve with Garlic Parmesan Dinner Rolls to soak up the lemony sauce
- Pair with grilled chicken or salmon for protein
- Add a crisp salad with balsamic vinaigrette
- Serve alongside Roasted Tomato and Bell Pepper Pasta for a color-packed Italian spread
- Garnish with basil and lemon slices for presentation
This meal feels like sunshine on a plate—ideal for spring dinners or when you need a touch of brightness on a cold day.
Storing and reheating
This pasta keeps well for lunch the next day and still tastes fresh when handled right.
How to store it
- Store in airtight containers in the fridge for up to 3 days
- Add a drizzle of olive oil before sealing to prevent dryness
- Avoid freezing; ricotta can separate when thawed
- Keep arugula separate if storing overnight
How to reheat it
- Warm gently on the stovetop over low heat
- Add a splash of water, milk, or lemon juice to refresh the sauce
- Toss lightly—don’t overheat, or the ricotta may curdle
- Serve immediately once warm and creamy again
The lemon flavor actually deepens overnight, making leftovers bright and delicious.
Frequently asked questions
Can I use store-bought ricotta?
Yes! Store-bought ricotta works perfectly as long as it’s creamy and fresh. For an upgrade, whip it in a food processor for 30 seconds before mixing—it gives that restaurant-style smoothness.
Can I serve this cold as a pasta salad?
Absolutely. It makes a wonderful cold pasta dish. Let it chill for an hour, then toss with extra olive oil and arugula before serving. It’s perfect for summer picnics or quick lunches.
Can I add protein to make it a full meal?
Definitely. Grilled shrimp, chicken, or even pan-seared tofu all work beautifully. Their mild flavor complements the lemony sauce without overpowering it.
Final thoughts
This Lemon Ricotta Pasta with Arugula is proof that simplicity often makes the best meals. Creamy, zesty, and full of brightness—it’s a dish that brings joy to the table any night of the week. When I serve it next to something richer, like One-Pot Creamy Cajun Sausage Pasta, it’s the perfect pairing of light and bold flavors.
- Use fresh ingredients for clean flavor.
- Adjust lemon and salt to your liking.
- Eat it warm, share it often, and savor that lemony comfort.
Creamy Lemon Ricotta Pasta with Arugula and Parmesan
Ingredients
Equipment
Method
- Bring salted water to a boil. Cook pasta until al dente, reserving ½ cup pasta water before draining.
- In a large bowl, whisk together ricotta, lemon zest, and lemon juice until smooth.
- Add hot pasta to the ricotta mixture. Toss with splashes of reserved pasta water until creamy and well coated.
- Drizzle in olive oil, stir in Parmesan cheese, and toss again.
- Gently fold in arugula until just wilted. Season with salt and pepper to taste.
- Serve warm, topped with extra Parmesan and fresh basil if desired.
Nutrition
Notes
- Nutrition based on ricotta, pasta, lemon juice/zest, arugula, Parmesan, and olive oil.
- Optional additions like pine nuts or garlic not included in nutrition.
- For best results, use fresh lemon juice and whole-milk ricotta.
