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Creamy Lemon Ricotta Pasta with Arugula

A quick and luscious pasta dish featuring a thick, gooey no-cook ricotta sauce, bright lemon, and peppery arugula. Perfect for a fast weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Italian-American, Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb rigatoni or other large tube pasta
  • 15 oz whole milk ricotta cheese at room temperature
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1 large lemon zest and juice
  • 0.5 tsp red chili flakes or to taste
  • 0.5 cup extra virgin olive oil
  • 2 cups fresh arugula
  • 1 tsp coarse salt
  • 0.5 tsp freshly ground black pepper

Equipment

  • Large pot
  • Large mixing bowl
  • Microplane or zester
  • Colander
  • Measuring cup

Method
 

  1. Bring a large pot of water to a boil and salt it generously. Cook pasta according to package directions until al dente.
  2. While pasta cooks, combine room-temperature ricotta, grated Parmesan, lemon zest, red chili flakes, salt, and pepper in a large mixing bowl.
  3. Slowly whisk in the extra virgin olive oil until the mixture is smooth and fluffy. It will be very thick.
  4. Before draining the pasta, reserve 1.5 cups of the starchy pasta water.
  5. Drain the pasta (do not rinse) and immediately add it to the bowl with the ricotta mixture.
  6. Add 3/4 cup of the hot pasta water to the bowl. Toss vigorously with tongs for 1-2 minutes. The heat will melt the cheese and the starch will create a thick, gooey, viscous sauce.
  7. If the sauce is too thick, add more pasta water one tablespoon at a time until it reaches a luscious, creamy consistency.
  8. Add the lemon juice and fresh arugula. Toss for 30 seconds more, just until the arugula begins to wilt.
  9. Taste and adjust seasoning if needed. Serve immediately, topped with more Parmesan and a drizzle of olive oil.

Notes

Using room-temperature, whole milk ricotta is key to a smooth, creamy sauce. Reserving the starchy pasta water is essential for creating the thick, gooey, and viscous sauce texture. Do not skip this step!