Dinner

Lemon Ricotta Pasta with Arugula and Basil Recipe

BySana Jeannette April 19, 2026April 19, 2026

Introduction

Lemon Ricotta Pasta is a bright and creamy dish perfect for a quick weeknight dinner. Combining fresh lemon, creamy ricotta, and peppery arugula, it offers a delightful balance of flavors that’s both comforting and refreshing.

A white bowl filled with rigatoni pasta coated in a creamy white sauce, topped with scattered small green basil leaves and red chili flakes. The pasta pieces are short, ridged tubes, some partially covered in white sauce with a creamy texture. There are small bits of grated cheese and tiny yellow lemon zest shavings lightly sprinkled throughout. The bowl is placed on a light wooden surface with a soft focus background showing green fern leaves and a white vase. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g rigatoni
475g ricotta (1 whole container)

1 lemon, juiced
Zest of 1 lemon

Parmesan cheese, as much as you’d like
1/2 to 3/4 cup reserved pasta water

1–2 handfuls arugula
Fresh basil, for topping
Salt and pepper, to taste

1/2 teaspoon red pepper flakes

Instructions

Step 1: Bring a large pot of heavily salted water to a boil (about 1 tablespoon of salt). Add the rigatoni and cook according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water.
Step 2: While the pasta cooks, combine the ricotta, lemon juice, lemon zest, parmesan, and 1/2 cup of the reserved pasta water in a bowl. Stir until smooth and creamy.

Step 3: Adjust the sauce consistency by adding more reserved pasta water if needed. Season with salt, pepper, and red pepper flakes to taste.
Step 4: Return the drained pasta to the pot and toss it with the ricotta sauce. Add the arugula and fresh basil, allowing the heat from the pasta to gently wilt the greens and meld the flavors.
Step 5: Serve topped with extra parmesan, lemon zest, fresh basil, and a sprinkle of red pepper flakes. Enjoy immediately for the best flavor and texture.

Tips & Variations

Use fresh, high-quality ricotta for the creamiest sauce.
Swap arugula for spinach or baby kale if preferred.
Add grilled chicken or shrimp for extra protein.

For a nuttier flavor, stir in toasted pine nuts before serving.
Adjust red pepper flakes according to your spice preference.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to loosen the sauce. Avoid microwaving on high to prevent the ricotta from drying out.