Description
A creamy, tangy one-pot pasta dish featuring lemon-infused ricotta and Parmesan sauce, tossed with arugula for a peppery freshness. Ready in just 25 minutes, this easy and flavorful Italian-inspired recipe is perfect for a quick weeknight dinner.
Ingredients
Pasta and Cooking
- 1 pound pasta (like rigatoni, spaghetti, or penne)
- Salt (to taste)
- 1 cup reserved pasta cooking water
Sauce
- 1 cup whole-milk ricotta, at room temperature (8 ounces)
- 1 cup freshly grated Parmesan or pecorino (2 ounces, plus more for serving)
- 1 tablespoon freshly grated lemon zest
- 1/4 cup lemon juice (from 1 to 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, finely minced (optional)
- Black pepper (to taste)
- Salt (to taste)
Garnish
- Red-pepper flakes (for serving)
- Handful of arugula (or spinach, basil, or kale, optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
- Make the sauce base: In the same pot, now off the heat but still warm, add the ricotta, grated Parmesan, lemon zest and lemon juice, extra-virgin olive oil, minced garlic if using, and salt and pepper to taste. Whisk these ingredients together until well combined, creating a creamy lemon ricotta sauce.
- Adjust the sauce consistency: Add 1/2 cup of the reserved pasta water to the sauce and whisk until smooth. This helps loosen the sauce for coating the pasta evenly.
- Toss the pasta: Add the drained pasta back into the pot with the sauce. Stir continuously to ensure all noodles are well coated. Add more reserved pasta water, a little at a time, to achieve a smooth sauce consistency. Note that the sauce will thicken as it cools.
- Add greens: Stir in the handful of arugula or your preferred leafy green, allowing it to wilt slightly into the warm pasta.
- Serve: Divide the pasta into bowls and garnish with extra grated Parmesan, freshly ground black pepper, and red-pepper flakes to taste. Serve immediately for best flavor and texture.
Notes
- Use pasta shapes that hold sauce well such as rigatoni, penne, or spaghetti.
- Make sure ricotta is at room temperature for easier whisking and creamier sauce.
- Reserve some pasta water to adjust the sauce consistency as pasta absorbs moisture.
- Optional garlic adds savory depth but can be omitted for a milder taste.
- Substitute arugula with baby spinach, basil, or kale depending on preference.
- Serve immediately as the sauce thickens upon cooling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
