• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • All Recipes
    • Comfort Food Faves
    • Cooking Tips
    • Easy Weeknight
    • Gatherings
    • Kid-Friendly
    • Meal Prep
    • Pantry Staples
  • About Me
  • Work With Me
  • Cookbooks

The Healthy Epicurean logo

Home » Recipes » Pasta

Modified: May 11, 2023 | Categories: Main Course

Lemon Ricotta Pasta

Jump to Recipe·Print Recipe

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

This lemon ricotta pasta is the best!

Side shot of Lemon Ricotta Pasta in a white bowl.
PIN THIS RECIPE FOR LATER!

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.
  • 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.

Step-by-Step Instructions

  1. Bring a large pot of water to a boil. Cook the pasta per package directions.
  2. 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.
  3. Set aside.
  4. Once cooked, reserve at least 1 ½ cups pasta water. Drain the pasta.
  5. Place the pot back on the stove and heat 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. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary.
  8. Add the pasta back to the water and stir to combine. Gently fold in the arugula.
  9. Garnish pasta with remaining Parmesan cheese and olive oil and serve immediately.
Lemon Ricotta Pasta in a white bowl with arugula.

Recipe Substitutions and Alterations

  • 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.

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.

Storage and Reheating Tips

  • Refrigerate pasta in airtight containers in the refrigerator up to 3 days.
  • Reheat until heated through or serve cold.
  • I do not recommend freezing this pasta.
Lemon Ricotta Pasta
PIN THIS RECIPE FOR LATER!

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
Print

Lemon Ricotta Pasta

Print Recipe

★★★★★

5 from 1 review

Fresh lemon and ricotta sauce tossed with al dente rigatoni, 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 Scale
  • 12-ounces whole wheat rigatoni (or other tubular pasta)
  • Zest and juice of 2-3 large lemons
  • 2 cloves of garlic, peeled and minced
  • 8-ounces ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup olive oil
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1 cup fresh arugula or other fresh greens

Instructions

  1. Bring a large pot of water to a boil. Cook the pasta per package directions.
  2. 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.
  3. Add the ricotta cheese mixture and whisk until combined.
  4. Bring to a simmer and whisk constantly, until thickened. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary.
  5. Add the pasta back to the water and stir to combine. Gently fold in the arugula.
  6. Garnish pasta with remaining Parmesan cheese and olive oil and serve immediately.

Notes

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

Nutrition

  • Serving Size: ⅛ 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

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

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram @the.healthyepicurean and Facebook @thehealthyepicurean. We can't wait to see your creation!

 

« Bacon and Corn Fritters
Spaghetti Squash and Meatballs »

Reader Interactions

Comments

  1. Chandra says

    July 14, 2020 at 3:57 am

    Loved it! So easy and so delicious. While making it you smell the zesty lemons and it gives you a sense of fresh and healthy summer time fun.

    ★★★★★

    Reply
    • Julie Andrews says

      July 14, 2020 at 9:11 am

      So glad you loved it, Chandra! It's one of my faves in the summertime!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

recipe categories

hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

More About Me

Subscribe to my newsletter

FREE Kitchen Essentials Guide

This free guide is your ticket to a well-stocked kitchen and more enjoyable cooking! From pantry and freezer staples to fresh ingredients, these are the ingredients you’ll find most often in my recipes. With a bit of prep, you can skip that extra trip to the store and instead pour yourself some wine.
Pantry Guide Preview

Shop my kitchen favorites

Footer

↑ back to top

More

Privacy Policy

Terms & Conditions

Media Kit

Newsletter

Thank you for subscribing!

As seen in...

Prevention Magazine

NBC News

Well + Good

The Healthy

Verywellfit

Real Appeal

Aaptiv

As an Amazon Associate I earn from qualifying purchases.
Copyright 2021 © The Healthy Epicurean All rights Reserved.
  • 28