Lemon Ricotta Pasta

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5 from 1 review

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


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
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 cup fresh arugula or other fresh greens


  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.


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