One pot ricotta lemon pasta with arugula and parmesan cheese! Make an easy lemon ricotta pasta sauce in just a few steps to enjoy this deliciously bright dinner! This ricotta cheese lemon pasta is a guaranteed hit!
In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest and juice, and red pepper flakes. Set aside.
1 cup whole milk ricotta cheese, ½ cup Parmigiano-Reggiano, 2 tablespoon extra-virgin olive oil, 2 medium lemons, ½ teaspoon red pepper flakes
Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.
1 lb penne pasta
Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.
2-3 cups baby arugula
Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.
Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.
salt and pepper
Video
Notes
Make ahead: I find that it tastes better fresh, but you can definitely prepare the pasta and sauce up to a day in advance. You should cook your pasta about a minute less than al dente, so that it doesn't overcook when reheated. Toss the pasta with the other ingredients except the arugula, then store covered in the refrigerator. When ready to serve, heat on low until heated through, then remove from heat, toss in arugula, and serve.