Lemon Ricotta Pasta with Arugula is a delightful dish that brings together fresh, vibrant flavors with creamy textures for a meal that feels both indulgent and light. This dish is the epitome of simplicity and elegance, striking a balance between the rich, velvety ricotta cheese and the bright, citrusy zing of fresh lemon. The addition of peppery arugula adds a subtle bite, rounding out the flavors for a refreshing, satisfying experience.
Perfect for a quick weeknight dinner or an effortlessly sophisticated meal to impress guests, Lemon Ricotta Pasta with Arugula is an ideal choice for those who appreciate gourmet flavors without the need for complex techniques. With a preparation time of under 20 minutes, this pasta dish fits beautifully into a busy schedule while still delivering a restaurant-quality meal.
Beyond its wonderful taste, this dish also offers a glimpse into the traditions of Italian cuisine, where fresh, high-quality ingredients come together to create dishes that celebrate simplicity and flavor. Whether you’re a pasta enthusiast or simply looking for a light and satisfying meal, Lemon Ricotta Pasta with Arugula is sure to become a favorite in your kitchen.
The History of Ricotta in Italian Cuisine
Ricotta cheese has a rich history in Italian cuisine, dating back to ancient times. The name “ricotta” translates to “recooked” in Italian, referring to the traditional process of making the cheese from the whey left over from the production of other cheeses like mozzarella or pecorino. This technique results in a soft, creamy cheese with a mild, slightly sweet flavor that complements both sweet and savory dishes.
Historically, ricotta has been used in a variety of Italian recipes, from desserts like cannoli and ricotta cheesecake to savory dishes such as lasagna, stuffed pasta, and creamy sauces. Its light texture and mild taste make it an incredibly versatile ingredient, allowing it to blend seamlessly with other flavors.
Lemon, another staple of Italian cuisine, is particularly prominent in the culinary traditions of southern Italy, especially in regions like Campania and Sicily, where citrus fruits thrive. The bright acidity of lemon juice and the fragrant oils from lemon zest bring a fresh dimension to pasta dishes, cutting through richness and enhancing the overall balance of flavors.
Key Ingredients and Their Role
- Pasta – The foundation of the dish, pasta provides the perfect canvas for the creamy ricotta sauce. While spaghetti, fettuccine, or linguine work well, you can also opt for short pasta shapes like penne or rigatoni, which hold onto the sauce beautifully.
- Ricotta Cheese – The star ingredient of the sauce, ricotta lends its creamy, slightly grainy texture to create a smooth and luscious coating for the pasta. Whole-milk ricotta works best for the richest flavor and texture.
- Lemon – The juice and zest of a fresh lemon infuse the dish with a bright, citrusy flavor that balances the richness of the ricotta. The zest provides a more concentrated lemon essence, while the juice adds a tangy acidity.
- Arugula – This leafy green adds a peppery, slightly bitter contrast to the creamy and zesty sauce. Arugula wilts slightly when mixed with the warm pasta, melding into the dish without losing its bite.
- Garlic – A small amount of minced garlic enhances the savory depth of the dish, complementing the fresh flavors without overpowering them.
- Olive Oil – A high-quality extra virgin olive oil adds richness and enhances the overall mouthfeel of the sauce.
- Parmesan Cheese – A sprinkle of grated Parmesan intensifies the umami flavors and adds a salty depth to the pasta.
- Seasonings – Salt, freshly ground black pepper, and optional red pepper flakes bring balance and a slight heat to the dish.
How to Make Lemon Ricotta Pasta with Arugula
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve about ½ cup of the starchy pasta water before draining.
- Prepare the Ricotta Mixture: While the pasta cooks, in a large mixing bowl, whisk together the ricotta cheese, lemon zest, lemon juice, minced garlic, olive oil, and a generous pinch of salt and pepper. Stir until smooth and well combined.
- Combine the Pasta and Sauce: Once the pasta is cooked and drained, immediately add it to the ricotta mixture while still warm. Toss the pasta with the sauce, adding small amounts of the reserved pasta water as needed to achieve a silky, creamy consistency.
- Add the Arugula: Gently fold in the fresh arugula, allowing the heat of the pasta to wilt it slightly.
- Finish and Serve: Sprinkle grated Parmesan cheese over the pasta, along with an extra drizzle of olive oil and a pinch of red pepper flakes for added heat. Serve immediately, garnished with additional lemon zest and freshly ground black pepper for an extra burst of flavor.
Variations and Customizations
- Protein Addition: To make this dish heartier, add grilled chicken, shrimp, or crispy pancetta for a boost of protein.
- Nutty Crunch: A sprinkle of toasted pine nuts or almonds adds texture and a delicate, nutty flavor.
- Dairy-Free Option: Substitute the ricotta with blended cashews or a dairy-free ricotta alternative for a plant-based version.
- Extra Herbs: Fresh basil or parsley can be mixed in for an additional herbal dimension.
- Spicy Kick: A touch of Calabrian chili paste or more red pepper flakes enhances the heat for those who enjoy a spicier dish.
Serving Suggestions
Lemon Ricotta Pasta with Arugula pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio, complementing the citrus and creamy flavors of the dish. Serve alongside a simple arugula salad with a lemon vinaigrette for a cohesive meal, or pair it with roasted vegetables for added variety.
This pasta dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days. If reheating, add a splash of water or a bit of olive oil to restore the creamy texture.
Final Thoughts
Lemon Ricotta Pasta with Arugula is a fantastic dish that encapsulates the beauty of simple ingredients coming together harmoniously. It’s light yet satisfying, creamy yet fresh, and incredibly easy to prepare. Whether you’re looking for a quick weekday meal or something to serve guests with minimal effort, this pasta dish is a perfect choice.
By embracing the traditional elements of Italian cuisine and adding your personal touch, you can transform a few simple pantry staples into a delightful, elegant dish. So, grab your favorite pasta, fresh ricotta, and a bright lemon, and bring this vibrant recipe to life in your own kitchen!
Ingredients:
- 1 lb Mezzi rigatoni (or any other short pasta)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan or Pecorino cheese, plus extra for serving
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice (from 1 to 2 lemons), plus extra wedges for serving
- 2 cups arugula
- Chili flakes, for serving
- Salt and black pepper, to taste
- Olive oil, for serving
- Thinly sliced or torn basil leaves, for serving (optional)
Preparation:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add 1 lb of Mezzi rigatoni or your chosen pasta and cook according to the package instructions until al dente.
- Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set it aside.
Step 2: Prepare the Sauce
- In the same pot (or in a large skillet if you prefer), combine 1 cup of ricotta cheese, 1 cup of finely grated Parmesan cheese, 1 tablespoon freshly grated lemon zest, 1/4 cup fresh lemon juice, salt, and black pepper to taste.
- Stir the ingredients together until well combined and creamy.
Step 3: Incorporate Pasta Water
- Gradually stir in about 1/2 cup of the reserved pasta water to the ricotta mixture, whisking continuously until the sauce becomes smooth and creamy.
- If the sauce is too thick, add more of the reserved pasta water until you reach your desired consistency.
Step 4: Combine Pasta and Sauce
- Add the cooked pasta to the ricotta lemon sauce. Toss vigorously to coat the pasta evenly with the creamy sauce.
- Adjust the sauce’s thickness with additional pasta water if necessary.
Step 5: Add Arugula
- Gently fold in 2 cups of fresh arugula. The arugula will wilt slightly from the heat of the pasta, adding a fresh, peppery bite to the dish.
Step 6: Serve
- Transfer the pasta to individual serving bowls or a large serving dish.
- Drizzle some olive oil over the top and sprinkle with extra Parmesan cheese, chili flakes, and basil leaves if using.
- Serve with extra lemon wedges on the side for an additional burst of brightness.
Cooking Notes:
- Pasta Water: The reserved pasta water is key to loosening the sauce and making it silky. Make sure to add it gradually until the sauce reaches your desired consistency.
- Cheese Options: You can use Pecorino cheese instead of Parmesan for a slightly saltier and sharper flavor.
- Fresh Herbs: If you don’t have basil on hand, other herbs like mint or parsley can be used for garnish.
Serving Suggestions:
- With Grilled Chicken or Shrimp: For a heartier meal, serve this pasta alongside grilled chicken or shrimp.
- With a Side Salad: Pair with a fresh green salad with a light lemon vinaigrette for a well-rounded meal.
- As a Main Dish: This pasta is also filling enough to be served on its own, making it a perfect vegetarian option.
Tips:
- Make Ahead: You can prepare the ricotta-lemon mixture ahead of time and store it in the refrigerator. When ready to use, warm it slightly and mix with the pasta.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of reserved pasta water to loosen the sauce.
- Add Veggies: You can also add peas or asparagus for additional color and texture.
Prep Time:
- 5 minutes
Cooking Time:
- 12-15 minutes
Total Time:
- 17-20 minutes
Nutritional Information (Per Serving):
- Calories: Approximately 450 kcal
- Protein: 20 grams
- Sodium: 500 milligrams
Conclusion
Lemon Ricotta Pasta with Arugula is a quick, fresh, and creamy pasta dish that’s perfect for those who love the zesty flavor of lemon and the peppery bite of arugula. The ricotta and Parmesan sauce provides richness without being heavy, making this a light yet satisfying meal. With minimal ingredients and just 20 minutes to prepare, this pasta is perfect for both busy weeknights and leisurely dinners. Enjoy this simple, flavorful dish with family and friends