Easy Lemon Ricotta Pasta
This Lemon Ricotta Pasta recipe is fresh, light, citrusy and creamy. A super deliciously simple dinner that comes together in just 20 minutes.
Servings: 5
Ingredients
- 1 pound dry rigatoni pasta
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 large lemon , juiced and zested
- coarse salt , to taste
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 3 cups baby arugula (or baby spinach)
- 6 basil leaves , julienned
Instructions
- Cook the rigatoni pasta in a large pot of salted boiling water according to package directions, al dente. Reserve 1 cup of the cooking liquid, drain the pasta and set it aside.
- Place the hot pasta water, ricotta, parmesan, lemon juice and zest, salt, pepper, garlic powder, and red pepper flakes into the pot and stir until combined.
- Add in the cooked, drained pasta back to the pot along with the arugula. Place it over medium heat for about 2 minutes until the arugula has wilted.
- Top the pasta with the basil, taste and adjust the seasonings if needed, and enjoy!
Notes
Salt the pasta water. Salting the boiling water, adds flavor to the pasta.
Save some cooked pasta water. You will need to save 1 cup of the pasta cooking water for this recipe, since it's mixed with the ricotta and becomes the sauce. It also adds a bit of flavor. Don't forget!
Include a protein - If you don’t need this to be vegetarian, toss in some cooked chicken or shrimp.
Add in some cherry tomatoes - Sweet, colorful ripe cherry tomatoes would be a wonderful addition to this pasta dish. Cut them in half and add them into the sauce, so they can warm through.
Nutrition
Calories: 517kcal | Carbohydrates: 74g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 401mg | Potassium: 372mg | Fiber: 4g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 13mg | Calcium: 325mg | Iron: 2mg