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When it comes to pasta dishes, few can rival the refreshing and creamy appeal of Zesty Lemon Ricotta Pasta with Arugula. This dish captures the essence of vibrant Mediterranean cuisine and offers a delightful combination of flavors that tantalize the taste buds. The creamy richness of fresh ricotta is perfectly balanced by the bright acidity of lemon and the peppery bite of arugula, creating a dish that is not only satisfying but also invigorating.

Lemon Ricotta Pasta with Arugula

Discover the vibrant flavors of Zesty Lemon Ricotta Pasta with Arugula, a delightful dish that combines creamy ricotta cheese, bright lemon zest, and peppery arugula. Perfect for a quick weeknight dinner or an elegant gathering, this recipe showcases fresh seasonal ingredients like cherry tomatoes and olive oil. Easy to prepare, it's a satisfying meal that appeals to cooks of all skill levels. Enjoy a comforting yet invigorating culinary experience that celebrates the best of Mediterranean cuisine.
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Ingredients
  

12 oz spaghetti or your favorite pasta

1 cup fresh ricotta cheese

Zest and juice of 1 large lemon

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 cups baby arugula

1 cup cherry tomatoes, halved

1/2 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese, for serving

Fresh basil or parsley, for garnish (optional)

Instructions
 

Cook the pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Make the creamy sauce: In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute, until fragrant but not browned.

      Combine ingredients: Lower the heat and add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir until well combined. If the mixture is too thick, gradually add the reserved pasta water (1/4 cup at a time) until you reach your desired creamy consistency.

        Add more flavor: Stir in the cherry tomatoes, red pepper flakes (if using), and season with salt and pepper to taste. Allow the mixture to heat through for about 2-3 minutes.

          Toss in the pasta: Add the cooked pasta to the skillet, tossing it well with the lemon-ricotta mixture until the pasta is fully coated and warmed through.

            Add arugula: Remove the skillet from heat and fold in the fresh arugula, mixing until just wilted.

              Serve: Plate the pasta in bowls, and top with grated Parmesan cheese and additional lemon zest if desired. Garnish with fresh basil or parsley for a pop of color.

                Enjoy: Serve immediately and savor the bright, creamy flavors!

                  Prep Time: 15 min | Total Time: 30 min | Servings: 4