Lemon Ricotta Pasta with Arugula and Basil Recipe
A bright and creamy Lemon Ricotta Pasta that combines al dente rigatoni with a luscious ricotta and lemon sauce. Enhanced with parmesan, fresh arugula, basil, and a touch of red pepper flakes, this dish is quick to prepare and perfect for a refreshing, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 500g rigatoni
- 1–2 handfuls arugula
Sauce
- 475g ricotta (1 whole container)
- Juice of 1 lemon
- Zest of 1 lemon
- Parmesan cheese (to taste, for mixing and topping)
- 1/2 cup – 3/4 cup reserved pasta water
- Salt and pepper (to taste)
- 1/2 tsp red pepper flakes
Toppings
- Fresh basil (for topping)
- Additional parmesan (for garnish)
- Lemon zest (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Cook the pasta: Start by boiling heavily salted water (about 1 tablespoon of salt) in a large pot. Add 500g of rigatoni and cook according to package directions or until al dente. Before draining, reserve between 1/2 cup and 3/4 cup of pasta water to use in your sauce.
- Prepare the sauce: While the pasta cooks, combine 475g of ricotta, juice and zest of one lemon, parmesan cheese, and initially 1/2 cup of the reserved pasta water in a bowl. Mix well until smooth, adding the additional reserved pasta water (up to 1/4 cup) if you need to reach a creamier consistency.
- Season the sauce: Adjust the ricotta mixture by seasoning with salt, freshly ground black pepper, and 1/2 teaspoon red pepper flakes. Stir thoroughly to integrate all flavors.
- Combine pasta and sauce: Return the drained pasta to the pot and immediately add the ricotta lemon sauce along with fresh arugula and basil leaves. The residual heat from the pasta and pot will gently wilt the greens and help marry all ingredients.
- Serve and garnish: Plate the pasta and top with extra parmesan cheese, additional lemon zest, fresh basil leaves, and a sprinkle of red pepper flakes to enhance flavor and presentation. Serve immediately and enjoy your bright, creamy lemon ricotta pasta!
Notes
- Be sure to reserve pasta water before draining as it helps adjust the sauce consistency and binds the sauce to the pasta.
- You can adjust the amount of lemon juice and zest to suit your taste for tanginess.
- Use fresh parmesan for the best flavor impact both in the sauce and as a topping.
- Adding arugula and basil adds fresh, peppery, and aromatic notes that complement the creamy sauce perfectly.
- If you prefer a spicier dish, increase red pepper flakes to taste.
Keywords: lemon ricotta pasta, creamy pasta, rigatoni recipe, Italian vegetarian pasta, lemon pasta recipe, easy dinner, ricotta sauce pasta
