Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 12 ounces dry angel hair pasta (see notes below); 16 ounces ricotta cheese (I used BelGioioso Ricotta con Latte); 1/2 cup reserved pasta water (more to taste); 1 lemon, zest & juice; 2 cups fresh baby arugula; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup freshly grated Parmesan cheese; Garnishes: fresh basil, red pepper flakes, salt & pepper

This Lemon Ricotta Pasta is light, fresh, and deliciously creamy! Made with just 5 simple ingredients, it’s delicious all on its own and makes the perfect base for any of your favorite proteins!

What if I told you that I have the ONLY spring pasta recipe you need? Or summer pasta recipe, for that matter!? Well, this 5-ingredient Lemon Ricotta Pasta is it!

It’s the simplest of all pasta dishes, and yet somehow just so perfect. Between the creamy ricotta and the peppery arugula and the bright, fresh lemon, it’s a bit like a lightened up version of alfredo. And I’m definitely here for it.

I love enjoying it as a main dish on those nights you just need something simple, and I equally love adding my favorite Blackened Salmon or Blackened Chicken to it for a boost of protein.

No matter how you serve it, I can guarantee this is one you’re going to be making all season long.

what you’ll love about this recipe

5 ingredients: We love a recipe with a short ingredient list, and this is exactly that. All you need is pasta, ricotta, lemon, arugula, and Parmesan cheese… and you have yourself a deliciously addictive dinner!

Light & fresh: Between the lemon, ricotta, and arugula, this dish is so light and fresh you almost forget you’re eating pasta!

Versatile: It’s perfectly delicious as is, and it’s also a delicious base to add to. Whether it’s grilled veggies, chicken, shrimp, salmon, or something else… this pasta has endless possibilities!

what you’ll need for this recipe

Pasta – I used 12 ounces of angel hair pasta to keep this nice and light. You can feel free to use any type of noodle and any variety (gluten free, whole wheat, chickpea, etc.)

Ricotta cheese – I used 16 ounces of ricotta cheese as the base of the sauce. My favorite brand is BelGioioso – it’s the smoothest and creamiest I’ve tasted! I used the whole milk variety, but you can use a skim milk option if you prefer.

Lemon – I used one whole lemon, both the zest and the juice. If you don’t have access to a whole lemon, substitute 3 Tablespoons of lemon juice.

Arugula – I added 2 cups of baby arugula for a fresh pop of green. I love arugula for its peppery flavor and tender leaves. Not an arugula fan? Feel free to substitute baby spinach or baby kale.

Salt & pepper – I kept the seasonings light with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Check out my ideas below for switching up the flavors in this recipe!

Parmesan – I added a healthy dose (about 1 cup) of freshly shredded Parmesan cheese for garnish. Feel free to add as little or as much as you’d like! (I always opt for more!)

how to make lemon ricotta pasta

Boil the pasta. Cook the noodles al dente according to package instructions. Drain, being sure to reserve 1 cup of pasta water for the sauce. Pasta water can be saved in a small bowl or liquid measuring cup.

Make the sauce. In a medium skillet, combine the ricotta, lemon juice, lemon zest, salt and pepper. Mix in 1/2 cup of the reserved pasta water and whisk over medium heat until smooth and creamy (add more pasta water to taste.) Stir in 1/2 cup freshly grated Parmesan cheese. Continue cooking until cheese is fully melted.

Add the pasta & arugula. Reduce the heat to low, add the pasta to the sauce, and stir until fully coated and heated through. Remove from heat, stir in the arugula and season with additional salt and pepper as desired. (*If sauce is too thick, slowly add additional pasta water to achieve desired consistency.)

Garnish. Sprinkle with remaining Parmesan cheese and fresh cracked pepper. Garnish additionally with fresh basil or crushed red pepper flakes to taste. Enjoy as is or topped with your favorite proteins or veggies!

Recipe Variations

Use any type of pasta noodles (fettuccine, rigatoni, spaghetti, penne, cavatappi)
Substitute baby spinach or baby kale for the baby arugula
Add fresh basil or tarragon for flavor
Use vegetable or chicken broth in place of pasta water
Add additional seasonings as desired (I would suggest 1/2 – 1 teaspoon garlic powder, onion powder, Italian seasoning, lemon pepper, or red pepper flakes)
Substitute crumbled feta for the Parmesan
Add 1 can of chopped artichoke hearts
Stir in additional grilled or sautéed veggies (mushrooms, onions, bell peppers, broccoli, tomatoes)
Top with your protein of choice (we love this pasta with our Blackened Salmon or Blackened Chicken!)

what is pasta water?

Pasta water is the liquid that’s leftover from cooking your pasta. It’s what you typically dump down the drain during the “drain your pasta” step.

why save pasta water?

Pasta water is filled with starch and salt, which lend delicious texture and flavor to your sauce. It’s a delicious alternative to chicken broth and the “secret ingredient” in most authentic Italian recipes!

Storing & Reheating

Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer the pasta to a small saucepan. Add a small amount (1-2 Tablespoons) of chicken broth, water, or reserved pasta water to the pan. Heat on medium-low heat, stirring occasionally, until warmed through.

what to serve with lemon ricotta pasta

This pasta is so light and fresh, it’s just begging for extra veggies! These are some of our favorite veggies to add, either on the side or right on top!

more recipes with ricotta

If you’re a ricotta fan like me, you’ll definitely want to check out some more of our favorite ways to use it!