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Lemon Ricotta Pasta with Arugula

Creamy Lemon Ricotta Pasta with Arugula for Quick Elegance

This Lemon Ricotta Pasta with Arugula is a quick and elegant dish perfect for busy weeknights and entertaining.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Alternatively, you can use penne, fusilli, or spaghetti.
For the Sauce
  • 15 ounces Whole Milk Ricotta Avoid fat-free versions for the best quality.
  • 1 tablespoon Lemon Zest Use fresh lemons for optimal flavor.
  • 2 tablespoons Fresh Lemon Juice Adjust according to your taste preference.
  • 2 tablespoons Olive Oil Extra virgin is the best choice.
  • 2 cloves Garlic Minced for optimal impact.
  • 1 teaspoon Kosher Salt Adjust to taste.
For the Finish
  • 1/2 cup Grated Parmesan Cheese Consider using Pecorino Romano for a sharper note.
  • 2 cups Arugula Swap with baby spinach for a milder alternative.
  • 1 teaspoon Black Pepper Freshly cracked.
  • 1/4 teaspoon Red Pepper Flakes Omit if you prefer a milder flavor.
  • 1/2 cup Reserved Pasta Water Helps adjust the sauce’s consistency.

Equipment

  • large pot
  • mixing bowl
  • stirring spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve ½ cup of the pasta water before draining.
  2. In a large mixing bowl, combine the whole milk ricotta, lemon zest, lemon juice, grated Parmesan, olive oil, garlic, kosher salt, black pepper, and red pepper flakes. Stir until creamy and well blended.
  3. Add the reserved hot pasta water gradually to the ricotta mixture, stirring continuously until smooth and silky. Adjust based on desired thickness.
  4. Add the drained rigatoni to the bowl with the sauce. Toss gently to ensure every piece is coated. Add more reserved pasta water if needed.
  5. Add the fresh arugula and toss lightly until it wilts slightly. This enhances the peppery flavor.
  6. Serve the Lemon Ricotta Pasta with Arugula on plates and finish with extra grated Parmesan, black pepper, and lemon zest.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For the best experience, serve immediately after making to savor freshness and vibrant textures. Adjust seasoning to taste throughout the preparation.

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