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
- Bring a large pot of water to a boil. Cook the pasta per package directions.
- Once cooked, reserve at least 2 cups pasta water.
- Drain and discard the rest of the pasta water. Set cooked pasta aside.
- 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.
- Place the pot back on the stove and heat 1 cup 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 the seasoning, if necessary.
- Add the pasta back to the water and stir to combine.
- 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
Fresh lemon and ricotta sauce tossed with al dente rigatoni, olive oil, spicy arugula and Parmesan cheese.
- 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
- 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
- ½ cup freshly grated Parmesan cheese
- ½ cup olive oil
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper + more for serving
- 1 cup fresh arugula or other fresh greens (optional)
Instructions
- 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.
- 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.
- 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 the seasoning, if necessary.
- Add the pasta back to the water and stir to combine.
- 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: 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
Chandra says
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.
Julie Andrews says
So glad you loved it, Chandra! It's one of my faves in the summertime!