One-pot ricotta lemon pasta with arugula and Parmesan — a bright, simple dinner you can make in just a few steps. This creamy lemon-ricotta sauce pairs perfectly with peppery arugula and nutty Parmigiano-Reggiano for a fresh spring or summer meal.
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Lemon Ricotta Pasta with Arugula
This recipe is a new favorite: a one-pot pasta with a silky ricotta-lemon sauce, fresh arugula, and grated Parmesan. It’s fast and versatile — use any tubular or ridged pasta that will hold the sauce. The citrus brightens the dish, while the ricotta keeps it creamy without being heavy.
Creamy Ricotta Pasta Sauce with Lemon
Ricotta is an underused pasta ingredient that creates a wonderful, light creaminess. Combined with lemon zest and juice, a little olive oil, and freshly grated Parmigiano-Reggiano, it makes a tangy, balanced sauce. Tossed with wilted arugula, it becomes a simple, elegant weeknight meal.
What is ricotta sauce made of?
This one-pot sauce is straightforward. Along with ricotta and lemon, you’ll need a handful of pantry staples to build flavor:
- Pasta – penne or any tubular/ridged pasta works well.
- Ricotta cheese – whole-milk ricotta gives the creamiest result; part-skim is fine too.
- Lemon – both zest and juice of lemons bring bright acidity.
- Red pepper flakes – optional, for a gentle heat.
- Parmigiano-Reggiano – adds a nutty, savory finish; use another aged cheese if preferred.
- Extra-virgin olive oil – a finishing drizzle adds richness and gloss.
- Arugula – baby arugula gives a peppery contrast; baby spinach or massaged kale can substitute.
Equipment Needed
Because this is a one-pot recipe, you’ll just need a medium stockpot or Dutch oven to cook the pasta and combine the sauce. A microplane zester is useful for the lemon zest.
One Pot Ricotta Lemon Pasta – F.A.Q.
Ricotta is common in stuffed pastas and baked dishes, but it’s also excellent in sauces, as a spread, or in sweet preparations. Here it creates a creamy, tangy pasta sauce when mixed with lemon and cheese.
Yes. Ricotta doesn’t behave like a melting cheese, but it can be warmed gently. In this recipe it is heated by the hot pasta and reserved pasta water to form a creamy sauce.
Yes — it’s best fresh, but you can prepare the pasta and sauce up to a day ahead. Cook the pasta slightly under al dente, toss with the sauce (omit the arugula), and refrigerate. Reheat gently, then add fresh arugula just before serving.
Serve it with crusty bread or a simple salad. It also complements spring vegetables like asparagus or a light tart on the side. A crisp white wine or sparkling water with lemon are nice beverage options.
If you make this, please consider leaving a rating and a comment — feedback is always appreciated. Share your photos on Instagram and tag the recipe creator if you like to connect and share results.
More Lemon Recipes You’ll Love
- Lemon Shrimp Pasta with Kale
- Vegan Olive Oil Cake with Lemon and Pistachio
- Lemon Dump Cake
- Lavender Lemon Cupcakes
- Lemon and Blackberry Cake
📖 Recipe
Ricotta Lemon Pasta – One Pot Recipe
Equipment you may need
- dutch oven or stock pot
- colander
- measuring cups and spoons
- microplane grater/zester
Ingredients
- 1 cup whole-milk ricotta cheese (or part-skim)
- 1/2 cup Parmigiano-Reggiano, grated, plus more for topping
- 2 tablespoons extra-virgin olive oil, plus more for finishing
- 2 medium lemons, zested and juiced
- 1/2 teaspoon red pepper flakes (optional)
- 1 lb (454 g) penne or similar pasta
- 2–3 cups baby arugula
- Salt and pepper, to taste
Instructions
- In a medium bowl, whisk together ricotta, Parmigiano-Reggiano, olive oil, lemon zest, lemon juice, and red pepper flakes. Set aside.
- Cook pasta in a large pot of boiling, salted water until al dente (about 11 minutes, depending on pasta). Reserve 1 cup of pasta water, then drain and return pasta to the pot off the heat.
- Add the arugula to the hot pasta and stir to wilt for a minute. Pour in the ricotta mixture and 1/2 cup of the reserved hot pasta water.
- Gently toss to combine, adding more pasta water a little at a time until the sauce reaches a creamy consistency that coats the pasta.
- Season with salt and pepper to taste. Serve immediately, topped with extra Parmigiano-Reggiano and a drizzle of olive oil.
Notes
Make ahead: The pasta is best fresh, but you can prepare it up to a day ahead. Cook the pasta slightly under al dente, toss with the sauce (omit arugula), refrigerate, and reheat gently. Add fresh arugula just before serving.
Nutrition
Serving: 1 portion | Calories: 657 kcal | Carbohydrates: 92 g | Protein: 27 g | Fat: 20 g
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