Fresh lemon and ricotta sauce is tossed with al dente rigatoni, spicy arugula and Parmesan cheese.

This lemon ricotta pasta is the best!

How to make lemon ricotta pasta

Rigatoni: A large tubular pasta works well, as it traps all of that yummy lemon ricotta sauce.
Lemon zest and juice: The zest and juice together provide the most fresh lemony flavor.
Garlic: Optional, but compliments the lemon and ricotta nicely.
Ricotta: We underestimate ricotta the main sauce ingredient, and that's a shame.
Parmesan: Freshly grated.
Olive oil: Provides that classic olive oil flavor and richness to the sauce.
Greens: Arugula works well here because of it's peppery flavor.

Bring a large pot of water to a boil. Cook the pasta per package directions.
In a medium-sized bowl, whisk together the lemon zest, lemon juice, garlic (if using), ricotta cheese, half of the Parmesan cheese, half of the olive oil, salt and pepper.
Set aside.
Once cooked, reserve at least 1 ½ cups pasta water. Drain the pasta.
Place the pot back on the stove and heat pasta water to medium-high.
Add the ricotta cheese mixture and whisk until combined.
Bring to a simmer and whisk constantly, until thickened. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary.
Add the pasta back to the water and stir to combine. Gently fold in the arugula.
Garnish pasta with remaining Parmesan cheese and olive oil and serve immediately.

For the pasta: Use any tubular pasta, such as penne, cavatappi or ziti.
- Use whole grain for a higher fiber pasta.
For the ricotta: Use part-skim for a lighter pasta or whole milk for a richer pasta.
For the greens: Use any fresh green, such as spinach or kale.
Add meat: Chicken, salmon, shrimp or scallops would be delicious on this pasta.

To make this gluten free: Use gluten free pasta.
- Be sure all ingredients you choose are gluten free.
To make this dairy free: Use a dairy free substitute for ricotta.
To make this vegan: Use a dairy free substitute for ricotta.
To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
To make this egg free: This recipe does not contain eggs.

Lemon recipes to try ASAP

Fresh lemon and ricotta sauce tossed with al dente rigatoni, spicy arugula and Parmesan cheese.

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Bring a large pot of water to a boil. Cook the pasta per package directions.
In a medium-sized bowl, whisk together the lemon zest, lemon juice, garlic (if using), ricotta cheese, half of the Parmesan cheese, half of the olive oil, salt and pepper.Set aside.Once cooked, reserve at least 1 ½ cups pasta water. Drain the pastaPlace the pot back on the stove and heat pasta water to medium-high.
Add the ricotta cheese mixture and whisk until combined.
Bring to a simmer and whisk constantly, until thickened. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary.
Add the pasta back to the water and stir to combine. Gently fold in the arugula.
Garnish pasta with remaining Parmesan cheese and olive oil and serve immediately.

Storage Tip: Pasta can be refrigerated up to 3 days.

Keywords: pasta, lemon, ricotta, dinner, vegetarian, plant-based