Description
This creamy lemon ricotta pasta with arugula is a fresh, comforting easy dinner that feels restaurant-worthy without the extra work. With tender rigatoni, creamy ricotta, bright lemon, peppery arugula, and plenty of Parmesan, it is one of my favorite quick pasta recipes for busy weeknights, easy dinner ideas, and cozy food ideas when I want something simple but full of flavor.
Ingredients
12 ounces rigatoni
1 cup whole milk ricotta
1 lemon zested
2 tablespoons fresh lemon juice
2 cups arugula
1 cup grated Parmesan cheese
2 tablespoons olive oil
2 garlic cloves minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. In a large bowl, mix the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, salt, black pepper, and red pepper flakes until creamy.
3. Add a little hot pasta water to the ricotta mixture and stir until the sauce becomes smooth and silky.
4. Add the hot rigatoni to the bowl and toss well to coat, adding more pasta water as needed.
5. Fold in the arugula and toss until it softens slightly from the heat of the pasta.
6. Serve immediately with extra Parmesan, black pepper, and a little more lemon zest if desired.
Notes
Do not add all the pasta water at once, or the sauce can turn too loose. Add it little by little so the ricotta stays creamy and clings to the pasta perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 4g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 32mg
Keywords: creamy lemon ricotta pasta, Stanley Tucci pasta, rigatoni with ricotta, easy dinner, quick pasta recipe, arugula pasta, lemon pasta, food ideas, dinner ideas