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Creamy Lemon Ricotta Pasta in 22 Minutes

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This creamy lemon ricotta pasta with arugula is proof that you don’t need a long ingredient list or hours in the kitchen to make something genuinely delicious. It’s the kind of meal that makes you feel like you’ve got your life together, even when you’re just barely hanging on.

Ingredients

Scale
  • 8 oz (225 g) pasta (rigatoni, penne, or fusilli recommended)
  • 1 cup (240 g) whole milk ricotta cheese
  • 1 large fresh lemon (zest and juice)
  • 2 cups (60 g) fresh arugula, loosely packed
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish (optional)
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Bring a large pot of generously salted water to a boil. While the water heats up, zest and juice the lemon, mince the garlic, and measure out the ricotta and arugula.
  2. Cook the pasta according to package directions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
  3. While the pasta cooks, make the sauce: In a medium mixing bowl, combine the ricotta, lemon zest (about 1 tablespoon), lemon juice (about 2 tablespoons), a pinch of salt, and a few cracks of black pepper. Whisk until smooth and creamy. Set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds, just until fragrant. Be careful not to let the garlic brown.
  5. Just before draining the pasta, reserve about 1 cup of the starchy pasta water.
  6. Drain the pasta and immediately add it to the skillet with the garlic oil. Toss to coat the pasta in the oil.
  7. Add the ricotta mixture to the skillet. Toss everything together with tongs or a wooden spoon. If the sauce seems too thick, add a splash of the reserved pasta water (start with ¼ cup) and toss again.
  8. Add the fresh arugula. Toss for another 30-60 seconds, until the arugula is just wilted.
  9. Taste and adjust seasoning. Add more salt, pepper, or lemon juice as needed.
  10. Serve immediately. Divide the pasta into warm bowls. Garnish with fresh parsley and a generous grating of Parmesan cheese, if desired.

Notes

The sauce will thicken as it sits. If serving a crowd or reheating leftovers, add a splash of pasta water or milk to loosen it up again. For a dairy-free version, use cashew-based ricotta. For gluten-free, use gluten-free pasta. Let ricotta come to room temperature for smoother sauce.

Nutrition

Keywords: creamy lemon ricotta pasta, quick pasta recipe, easy weeknight dinner, lemon ricotta pasta, arugula pasta, 22 minute pasta

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