Description
If you’re looking for a quick dinner that feels elegant yet effortless, this creamy lemon ricotta pasta is exactly what you need. It’s bright, creamy, fresh, and perfect for an easy dinner idea.
Ingredients
12 oz rigatoni pasta
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 lemon zest and juice
2 cups fresh arugula
2 tablespoons olive oil
2 cloves garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup pasta water before draining.
2. Mix ricotta, Parmesan, lemon zest, and lemon juice until smooth.
3. Heat olive oil in a skillet and cook garlic until fragrant. Add red pepper flakes.
4. Add pasta to skillet and toss with garlic oil.
5. Stir in ricotta mixture and gradually add pasta water until creamy.
6. Fold in arugula and let it wilt slightly.
7. Adjust seasoning with salt, pepper, or lemon juice.
8. Serve immediately with Parmesan and olive oil.
Notes
Use high-quality ricotta for the creamiest texture.
Reserve enough pasta water for a silky sauce.
Add arugula at the end for the freshest flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
Keywords: easy dinner, creamy pasta, lemon ricotta pasta, pasta recipe