We love whipping up this zesty Lemon Ricotta Pasta with Arugula for a quick yet elegant meal that brightens any table. It’s our go-to twist on classic Italian flavors blending creamy ricotta’s richness with lemon’s fresh tang and arugula’s peppery kick.
This dish brings together simple ingredients for a nutritious option that’s ready in minutes. We’re confident it’ll become a favorite in your kitchen too as it balances taste and ease perfectly.
Ingredients
In our Lemon Ricotta Pasta with Arugula recipe, we gather fresh, high-quality ingredients that blend creamy textures with zesty flavors for a nutritious, crowd-pleasing dish. Below, we list them in the order they’re used, with prep specifics noted for accuracy and ease.
- Pasta: 12 ounces of dried spaghetti or fettuccine (we recommend whole wheat for added fiber and nutty flavor – cook al dente as the base).
- Ricotta Cheese: 1 cup of whole-milk ricotta (use fresh, room-temperature ricotta for a smoother, creamier sauce – this forms the heart of our sauce).
- Lemon: 2 medium lemons (zest from both and juice from 1; wash thoroughly and zest finely before juicing to capture bright, citrusy notes that elevate the dish).
- Arugula: 4 cups of fresh arugula (select tender, vibrant greens and rinse well to remove any grit – added towards the end for a peppery crunch).
- Garlic: 3 cloves, minced ( finely chop for even distribution and aromatic depth – sauté early to build flavor).
- Olive Oil: 2 tablespoons of extra-virgin olive oil ( choose a high-quality variety for its fruity undertones – used for sautéing and dressing).
- Parmesan Cheese: ½ cup, grated (opt for freshly grated Parmesan for better melt and tang – optional but recommended for a salty finish).
- Salt and Pepper: 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper ( adjust to taste for seasoning balance – incorporate throughout cooking).
Required Tools and Equipment
To prepare our Lemon Ricotta Pasta with Arugula, we rely on a few essential tools and equipment that streamline the process and ensure optimal results. Building on the ingredients we’ve outlined, having the right items on hand allows us to transition seamlessly from measuring and prepping to cooking and serving.
Here’s a curated list of the key tools, organized by their primary function in the recipe:
- Large Pot: We use a 6-quart or larger pot to boil the pasta. This ensures even cooking and prevents overflow when adding the 12 ounces of spaghetti or fettuccine.
- Colander: Essential for draining the cooked pasta quickly and efficiently, helping us avoid excess water that could dilute the creamy ricotta mixture.
- Microplane Zester or Grater: For zesting the 2 medium lemons and grating the optional ½ cup of Parmesan cheese, this tool delivers fine, flavorful zest without bitterness.
- Cutting Board and Sharp Knife: We need a sturdy cutting board paired with a sharp chef’s knife to mince the 3 cloves of garlic and roughly chop the 4 cups of fresh arugula, ensuring precise and safe prep.
- Mixing Bowl (Medium to Large): A heat-safe bowl for combining the ricotta, lemon juice, zest, and other ingredients, allowing us to create a smooth, creamy sauce before tossing with the pasta.
- Measuring Cups and Spoons: Accurate measurements are key for ingredients like the 1 cup of ricotta and 2 tablespoons of extra-virgin olive oil, so we recommend a set with clear markings for consistency.
- Tongs or Pasta Fork: Ideal for stirring and serving the pasta, these help us coat the noodles evenly with the sauce without damaging them.
- Spatula or Wooden Spoon: We use this for mixing the arugula and other elements into the pasta, ensuring everything integrates perfectly for that fresh, peppery finish.
By gathering these tools beforehand, we make our cooking experience efficient and enjoyable, turning simple ingredients into an elegant Lemon Ricotta Pasta dish in no time.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through preparing our zesty Lemon Ricotta Pasta with Arugula step by step for a quick, flavorful meal that bursts with creamy textures and bright, citrusy notes.
Prep
First, we zest the 2 medium lemons using a microplane zester to yield about 1 tablespoon of fine zest, capturing the vibrant, aromatic oils that will elevate the dish’s fresh flavor. Next, we juice the zested lemons to get ¼ cup of juice, ensuring to strain out any seeds for a smooth finish.
We then mince 3 cloves of garlic finely on a cutting board with a sharp knife, aiming for pieces no larger than ⅛ inch to release their pungent essence without overpowering the pasta.
Finally, we rinse 4 cups of fresh arugula under cold water and pat it dry with a clean towel, keeping the leaves whole or lightly tearing them to preserve their peppery crunch and vivid green color.
Cook
We start by bringing a large pot of salted water to a rolling boil over high heat, then add 12 ounces of dried spaghetti or fettuccine and cook according to package instructions—typically 8 to 10 minutes—until al dente, ensuring the pasta retains a satisfying firm bite for the perfect texture.
In a separate skillet, we heat 2 tablespoons of extra-virgin olive oil over medium heat for 1 to 2 minutes until it shimmers, then add the minced garlic and sauté for 30 to 45 seconds until fragrant and golden, being careful not to let it brown and turn bitter.
Once the pasta is done, we drain it in a colander, reserving ½ cup of the starchy cooking water to help create a silky sauce that coats each strand.
Assemble
In a large mixing bowl, we combine 1 cup of whole-milk ricotta with the lemon zest and juice, stirring vigorously until smooth and creamy, then fold in the reserved pasta water as needed to achieve a luscious, pourable consistency that highlights the ricotta’s mild tang.
We toss the drained pasta with the ricotta mixture in the bowl, adding the sautéed garlic and 4 cups of arugula, and gently mix until the greens wilt slightly from the heat, infusing the dish with a fresh, peppery contrast.
Optionally, we sprinkle in ½ cup of grated Parmesan cheese and season with salt and pepper to taste, ensuring every bite delivers a harmonious blend of creamy richness, zesty brightness, and earthy greens for an irresistible finish.
Make-Ahead Instructions
To keep our Lemon Ricotta Pasta with Arugula fresh and flavorful while saving time, we recommend preparing certain components in advance. This approach allows us to streamline the assembly process without compromising the dish’s creamy texture and zesty brightness.
Preparing the Lemon Ricotta Mixture
We can mix the ricotta base ahead of time for easy integration later. Here’s how:
- In a medium bowl, combine 1 cup of whole-milk ricotta, the zest from 2 medium lemons (use a microplane zester for the finest results), and juice from those lemons (about ¼ cup). Stir in salt and pepper to taste.
- Transfer the mixture to an airtight container and refrigerate it for up to 2 days. This step ensures the flavors meld beautifully, enhancing the creamy richness we love in this recipe.
Prepping Vegetables and Aromatics
Get a head start on the fresh elements to make cooking day seamless:
- Mince 3 cloves of garlic and store them in a small sealed container in the fridge for up to 24 hours. This prevents oxidation and keeps the pungent aroma intact.
- Rinse and dry 4 cups of fresh arugula, then place it in a breathable bag or container lined with paper towels. Refrigerate for up to 1 day to maintain its peppery crunch without wilting.
Cooking Pasta in Advance
For efficiency, we can boil the pasta earlier and reheat it when needed:
- Cook 12 ounces of dried spaghetti or fettuccine until al dente, then drain and toss with a drizzle of extra-virgin olive oil to prevent sticking. Let it cool completely before storing in an airtight container in the fridge for up to 1 day.
- When ready to use, reheat the pasta in boiling water for 1-2 minutes or in a skillet with a splash of reserved pasta water to restore its texture.
Storage and Reheating Tips
To preserve the dish’s quality, follow these guidelines. We’ve summarized key storage times in the table below for quick reference:
| Component | Make-Ahead Time | Storage Method | Reheating Tips |
|---|---|---|---|
| Lemon Ricotta Mixture | Up to 2 days | Airtight container in fridge | Stir well and let sit at room temperature for 10 minutes before using |
| Mined Garlic | Up to 24 hours | Sealed container in fridge | Use directly; no reheating needed |
| Fresh Arugula | Up to 1 day | Breathable bag in fridge | Refresh with a quick rinse if needed |
| Cooked Pasta | Up to 1 day | Airtight container in fridge | Reheat in boiling water or skillet with pasta water for 1-2 minutes |
By following these make-ahead strategies, we ensure our Lemon Ricotta Pasta with Arugula comes together quickly, delivering that perfect balance of flavors every time.
Conclusion
We’ve loved sharing this Lemon Ricotta Pasta with Arugula recipe and know it’ll brighten your table effortlessly. It’s a go-to for us when we crave something fresh and satisfying without the fuss.
By mixing creamy textures with zesty flavors, we’ve created a dish that’s as nutritious as it’s delicious, perfect for busy days or special nights. Give it a try and make it your own—we’re confident it’ll become a favorite in your kitchen too.
Frequently Asked Questions
What is Lemon Ricotta Pasta with Arugula?
Lemon Ricotta Pasta with Arugula is a quick, elegant dish featuring creamy ricotta, fresh lemon zest and juice, and peppery arugula mixed with pasta. It’s a nutritious meal that balances rich flavors with simplicity, ready in minutes, and perfect for everyday dining or special occasions.
What ingredients are needed for Lemon Ricotta Pasta?
You’ll need 12 ounces of dried spaghetti or fettuccine, 1 cup whole-milk ricotta, 2 medium lemons (for zest and juice), 4 cups fresh arugula, 3 cloves minced garlic, 2 tablespoons extra-virgin olive oil, ½ cup grated Parmesan (optional), and salt and pepper. Use fresh, high-quality ingredients for the best flavor.
What tools are required to make this recipe?
Essential tools include a large pot for boiling pasta, a colander for draining, a microplane zester for lemons, and a skillet for sautéing garlic. These basics help prepare the dish efficiently and ensure a smooth cooking process.
How do I prepare Lemon Ricotta Pasta step by step?
First, prep ingredients: zest and juice lemons, mince garlic, and rinse arugula. Boil pasta until al dente, reserving some water. Sauté garlic in olive oil. Mix ricotta with lemon zest and juice, then toss with pasta, garlic, arugula, and reserved water for a creamy sauce. Add Parmesan if desired and season to taste.
Can I make Lemon Ricotta Pasta ahead of time?
Yes, prepare the lemon ricotta mixture up to two days in advance and store it in an airtight container. You can also mince garlic and rinse arugula ahead. Cook pasta early and reheat when needed, using the reserved pasta water to maintain texture and flavor for quick assembly.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat with a splash of water or olive oil to restore creaminess, or microwave in short bursts, stirring occasionally to prevent drying. Avoid freezing, as it may affect texture.