If you’re looking for a pasta dish that feels both fresh and indulgent, let me introduce you to the Lemon Ricotta Pasta with Arugula Recipe—one of my all-time favorites to whip up when I need something vibrant, creamy, and packed with flavor. This dish perfectly balances the bright zing of lemon with the luscious creaminess of ricotta cheese, all tied together with peppery arugula and a sprinkle of chili flakes for just the right kick. Whether it’s a casual weeknight meal or something to impress friends at dinner, this recipe brings together simple ingredients in a way that feels truly special and satisfying.

Ingredients You’ll Need

The image shows four steps of making pasta in a white pot on a white marbled surface. The first part has a white colander filled with cooked, light beige rigatoni pasta next to a small clear jug with pasta water. The second part shows the pot with grated cheese, yellow lemon zest, melted butter, and some black pepper mixed together. The third part reveals the pot with the cooked rigatoni pasta added, being stirred with a wooden spoon; the pasta looks coated in the creamy, cheesy mixture. The last part shows fresh green arugula leaves added on top of the creamy rigatoni inside the pot, ready to be mixed in. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Lemon Ricotta Pasta with Arugula Recipe happens because of its simple, fresh ingredients. Each one plays a critical role, whether it’s the creamy ricotta adding richness or the lemon juice and zest delivering that signature punch of brightness. Together, they create an irresistible harmony of flavors and textures.

1 lb short pasta (such as penne or rigatoni): These shapes hold onto the sauce beautifully, ensuring every bite is coated.
1 cup whole milk ricotta cheese: Adds a luscious creaminess that feels indulgent but fresh.
1 cup finely grated Parmesan or pecorino cheese: Brings savory depth and a salty umami boost.
1 tablespoon freshly grated lemon zest: The zest infuses aromatic brightness that lifts the whole dish.
¼ cup fresh lemon juice (from 1 to 2 lemons): The juice gives the pasta a fresh, tangy pop.
2 cups of arugula: Adds peppery, leafy greens that contrast beautifully with the creamy cheese.
Chili flakes: Just a pinch lends a subtle heat that warms the palate.
Salt and black pepper: Essential for seasoning and bringing the flavors together.
Olive oil: A drizzle adds silkiness and richness to finish the dish.
Thinly sliced or torn basil leaves (optional): A fresh herbaceous touch for aroma and color.

How to Make Lemon Ricotta Pasta with Arugula Recipe

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your chosen short pasta until just al dente, usually about 2 minutes less than package instructions. This slight undercooking helps the pasta soak up the sauce perfectly without turning mushy.

Step 2: Prepare the Lemon Ricotta Sauce

While the pasta cooks, combine the ricotta cheese, grated Parmesan, freshly grated lemon zest, and lemon juice in a large bowl. Season generously with salt and pepper. This creamy sauce is where the bright lemon flavor shines and brings everything together.

Step 3: Drain Pasta and Combine

Reserve about a cup of pasta water, then drain the pasta. Add the hot pasta to your ricotta sauce and toss well. If the mixture seems too thick, splash in a bit of the reserved pasta water to loosen it up and make it silky smooth.

Step 4: Add Arugula and Final Touches

Toss in the fresh arugula so that it wilts slightly from the heat of the pasta but still keeps its vibrant color and peppery bite. Finish with a drizzle of olive oil, a pinch of chili flakes, and additional salt and pepper if needed. If you love basil, sprinkle some torn leaves on top for an extra burst of freshness.

How to Serve Lemon Ricotta Pasta with Arugula Recipe

A white bowl filled with rigatoni pasta coated in a creamy white sauce, layered with bright green arugula leaves mixed throughout. The pasta is sprinkled with black pepper, red chili flakes, and small bits of chopped herbs, adding specks of dark green and red over the top. Light yellow lemon zest is scattered decoratively across the dish, providing a fresh color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish, serve it with extra grated Parmesan or pecorino sprinkled on top. A few more chili flakes if you like heat, plus some fresh basil leaves, make the presentation pop and add layers of flavor.

Side Dishes

This lemon ricotta pasta pairs beautifully with a crisp green salad or simple roasted vegetables like asparagus or cherry tomatoes. Something light to complement the richness of the pasta is perfect for a well-rounded meal.

Creative Ways to Present

For a dinner party, serve the pasta family-style in a beautiful bowl garnished with lemon wedges and a final drizzle of high-quality olive oil. It’s so colorful and inviting, guests will be drawn right in. Or, plate it in shallow bowls for an elegant yet approachable vibe that highlights the fresh ingredients.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Ricotta Pasta with Arugula Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The arugula will continue to soften, so if you prefer, you can add fresh arugula when reheating.

Freezing

Since this pasta relies on fresh greens and creamy ricotta, it’s best enjoyed fresh. Freezing is not recommended as it can change the texture of the cheese and wilt the arugula in an unappealing way.

Reheating

To reheat, gently warm the pasta in a pan over low heat, adding a little splash of water or broth to bring back the creaminess. Avoid the microwave if possible to maintain the best texture.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While short pastas like penne or rigatoni are ideal for holding the sauce, you can also try fusilli or farfalle. Just make sure to cook until al dente so the texture is perfect.

Is whole milk ricotta necessary, or can I use part-skim?

Whole milk ricotta is preferred for its rich creaminess that balances the tart lemon, but part-skim ricotta can work if you want a lighter version. Just expect a slightly less luscious sauce.

How much lemon flavor will this dish have?

The lemon flavor is bright and refreshing but balanced by the creamy cheese and peppery arugula. If you love citrus, you can always add a bit more zest or lemon juice for an extra zing.

Can I make this dish vegan or dairy-free?

You can try substituting the ricotta and Parmesan with dairy-free alternatives, and adjust seasoning accordingly. Keep in mind the texture will change, but lemon and arugula still make a fantastic combo.

What can I add to make this recipe more filling?

For a heartier meal, consider tossing in some grilled chicken, sautéed shrimp, or toasted pine nuts. These additions bring extra protein and crunch that complement the creamy pasta beautifully.

Final Thoughts

I hope this Lemon Ricotta Pasta with Arugula Recipe inspires you to create something fresh, flavorful, and utterly comforting in your kitchen. It’s one of those dishes that somehow feels like a special treat while using straightforward ingredients. Once you try it, this bright and creamy pasta will likely become a beloved go-to for busy nights and cozy gatherings alike. Trust me, your taste buds will thank you!