Lemon Ricotta Pasta

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

It’s a super quick, vegetarian dinner that comes together in less than 30 minutes! Your whole family is going to love it.

How to make lemon ricotta pasta

Featured Ingredients

• Rigatoni: A large tubular pasta works well, as it traps all of that yummy lemon ricotta sauce inside.
• Fresh lemon zest and juice: The zest and juice together provide the most fresh lemony flavor.
• Garlic: A few cloves compliments the lemon and ricotta nicely.
• Ricotta: Never underestimate a few dollops of whole milk ricotta.
• Parmesan: Freshly grated.
• Olive oil: Gives that classic olive oil flavor and richness to the sauce.
• Greens: Arugula works well here because of it’s peppery flavor.

Step-by-Step Instructions

1. Bring a large pot of water to a boil. Cook the pasta per package directions.
2. Once cooked, reserve at least 2 cups pasta water.
3. Drain and discard the rest of the pasta water. Set cooked pasta aside. 
4. 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.
5. Place the pot back on the stove and heat 1 cup pasta water to medium-high.
6. Add the ricotta cheese mixture and whisk until combined.
7. Bring to a simmer and whisk constantly, until thickened.
8. Add more pasta water until desired consistency is reached.
9. Taste and adjust the seasoning, if necessary.
10. Add the pasta back to the water and stir to combine.
11. Garnish pasta with arugula, remaining Parmesan cheese, olive oil and freshly cracked black pepper and serve immediately.

Recipe Substitutions and Alterations

• For the pasta: Use any tubular pasta, such as penne, cavatappi or ziti.
  • Use whole grain or bean-based 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 baby green, such as spinach or kale.
• Add meat: Chicken, salmon, shrimp or scallops would be delicious on this pasta.

Nutrition Considerations

• 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.

What else can you add to this pasta?

• Protein: Cooked chicken, salmon (could be smoked), scallops, shrimp, tuna, crab cakes, etc.
• Greens: We already add a handful of arugula, but you can certainly add in some spinach, kale or any other hearty green.
  • If you want it to be cooked/wilted into the pasta, simply saute some greens in a little olive oil and garlic until wilted, then mix it in.
• Veggies: You can add cooked broccoli, peas, asparagus, mushrooms, cherry tomatoes, artichokes, sun-dried tomatoes, kalamata olives, etc.
• Fresh herbs: Parsley, basil and chives come to mind.

Storage and Reheating Tips

• Refrigerate pasta in airtight containers in the refrigerator up to 3 days.
• Reheat on the stove or in the microwave until heated through or serve cold.
  • Add more olive oil if the pasta seems dry.
• I do not recommend freezing this pasta.

Lemon recipes to try ASAP

• Lemon Ricotta Pancakes
• Lemon Asparagus Pasta
• Lemon Poppy Seed Zucchini Muffins
• Lemon Blueberry Cookies
• Broccoli Salad with Sweet Lemon Dressing

Lemon Ricotta Pasta

Print Recipe

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

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 15-20 mins
• Total Time: 20-30 mins
• Yield: Serves 8
• Category: Pasta
• Method: Stove-Top
• Cuisine: Italian-Inspired

Ingredients

Units USM Scale 1x2x3x

• 1–pound rigatoni (or other tubular pasta)
• Zest and juice of 3 large lemons (about 1 cup)
• 3 cloves of garlic, peeled and minced
• 15–ounces ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper + more for serving
• 1 cup fresh arugula or other fresh greens (optional)

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Instructions

1. Bring a large pot of water to a boil. Cook the pasta per package directions. Once cooked, reserve at least 1 cup pasta water. Drain and discard the rest of the pasta water. Set cooked pasta aside. 
2. In a medium-sized bowl, whisk together the lemon zest, lemon juice, garlic, ricotta cheese, half of the Parmesan cheese, half of the olive oil, salt and pepper. Set aside.
3. Place the pot back on the stove and heat pasta water to medium-high.
4. 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 the seasoning, if necessary.
5. Add the pasta back to the water and stir to combine.
6. Garnish pasta with arugula (if using), remaining Parmesan cheese, olive oil and freshly cracked black pepper and serve immediately.

Notes

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

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 349
• Sugar: 2g
• Sodium: 372mg
• Fat: 19g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 20g