Lemon Ricotta Pasta

Lemon Ricotta Pasta with arugula served in a cream coloured bowl with lemon and pepper on the side.

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Citrusy and creamy, this lemon ricotta pasta comes together in just 10 minutes—perfect for a busy weeknight.

Prep Time0

Cook Time10

Total Time10

Course: Main Course, Pasta

Cuisine: Italian, pasta

Diet: Vegetarian

Servings: people

Calories: 552kcal

Author: Helen

Ingredients

14 oz pasta (Note 1)
1 tablespoon olive oil
4 cloves garlic crushed
1 cup ricotta (
2 lemons (zest and juice)
4 tablespoon Parmesan
reserved pasta water
salt and pepper to taste
4 handfuls arugula

Instructions

Cook the pasta in salty water according to the packet instructions.
Place a skillet on a medium heat and fry the garlic for a minute until fragrant.
Remove the pan from the heat and add the ricotta, lemon zest and juice, salt and pepper and enough pasta water to bring the sauce to the desired consistency.
Drain the pasta and toss with the arugula in the colander.
Add to the sauce, mix well, and serve.

Notes

You'll want to choose a shape that holds creamy sauce well. Short pasta types like rigatoni, penne, and orecchiette work best.

Storage:

Let the pasta cool to room temperature, then place it in an airtight container and refrigerate. It will stay good for up to 3 days. The pasta can dry out when reheated but luckily it tastes great cold. You can reheat using the stove or microwave with a splash of pasta water to keep the sauce moist and creamy.

Nutrition