One-Pot Ricotta Lemon Pasta with Arugula & Parmesan: Your Easiest Weeknight Meal
Imagine a pasta dish that’s both incredibly flavorful and unbelievably simple to make. This One-Pot Ricotta Lemon Pasta with Arugula and Parmesan is precisely that! It’s a bright, creamy, and satisfying dinner that comes together in a single pot, making cleanup a breeze. With its vibrant lemon zest, rich ricotta, peppery arugula, and nutty Parmesan, this dish is a new favorite for busy weeknights, offering a taste of springtime freshness any time of year.
Forget spending hours in the kitchen; this recipe focuses on minimal effort for maximum flavor. The secret lies in a luscious lemon ricotta pasta sauce, prepared in just a few steps, transforming simple ingredients into a gourmet-tasting meal. It’s the perfect harmony of tangy, creamy, and savory notes that will have everyone asking for seconds.
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
If you’re a fan of this delightful ricotta cheese lemon pasta, you’ll surely enjoy exploring more creamy and fresh recipes. Don’t miss out on my Boursin Pasta for another viral hit, my refreshing Vegan Couscous Salad with Chickpeas, and my quick and easy Puff Pastry Pizza!
Bright & Flavorful: Lemon Ricotta Pasta with Arugula
This lemon ricotta pasta with arugula has quickly become a cherished recipe in my kitchen, and I’m confident it will become one in yours too! It embodies simplicity and gourmet taste, all thanks to its “one-pot” nature. The star of the show is undeniably the incredibly creamy lemon ricotta sauce, a delightful blend that coats every piece of pasta perfectly. The addition of peppery arugula provides a wonderful counterpoint to the richness, while generous shavings of nutty Parmigiano-Reggiano add depth and an irresistible savory finish.
What I adore most about this dish is its celebration of fresh ingredients and bold, bright flavors. It’s particularly ideal as a light yet satisfying weeknight dinner during the warmer months of spring and summer, when you crave something refreshing and quick. While I opted for bronze-cut pennoni pasta for its excellent sauce-holding capabilities, this versatile recipe welcomes any shaped pasta that can lovingly scoop up the luscious sauce – think orecchiette, rigatoni, or even fusilli. And if you’re looking for other cheesy pasta delights, be sure to check out this unique halloumi pasta!
The “one-pot” method isn’t just about convenience; it also allows the flavors to meld beautifully, creating a more cohesive and deeply satisfying dish. The pasta cooks directly in the same pot where the sauce is finished, infusing it with every delicious note of lemon, ricotta, and Parmesan from the very beginning. This efficiency makes it a fantastic option for those evenings when time is short but the desire for a homemade, comforting meal is strong.
The Secret to Success: Creamy Ricotta Pasta Sauce with Lemon
The true magic of this dish lies in its exquisite sauce. This creamy ricotta pasta sauce with lemon is a testament to the incredible versatility of ricotta cheese. While not always the first ingredient that comes to mind for a pasta sauce, ricotta transforms into an exceptionally smooth and rich base. Unlike many other cheeses that melt into a stringy mess when heated, ricotta maintains its delicate, pillowy texture, lending a beautiful creaminess without becoming overly heavy. It’s this unique quality that makes it an ideal foundation for a light yet indulgent sauce.
The combination of creamy ricotta with the tart, bright citrus notes from fresh lemon creates an absolutely unforgettable flavor profile. The lemon zest provides an aromatic lift, while the juice delivers a refreshing tang that cuts through the richness of the cheese, ensuring every bite is perfectly balanced. When combined with a hint of red pepper flakes for a subtle warmth and the peppery bite of fresh arugula, you get the quintessential lemony ricotta sauce for pasta – vibrant, comforting, and utterly delicious. It’s a symphony of textures and tastes that elevates a simple pasta dish into something truly special.
[feast_advanced_jump_to]
Key Ingredients for Your Delicious Ricotta Lemon Pasta
This one-pot pasta is incredibly straightforward, relying on a handful of quality ingredients to build its amazing flavor profile. Beyond the star players – lemon zest and juice and creamy ricotta cheese – you’ll need just a few more items to create this bright and tangy dish:
- Pasta: The choice of pasta is crucial for a creamy sauce. I opted for bronze-cut pennoni, known for its rough texture that holds sauce exceptionally well. Any tubular or ridged pasta shape works beautifully here, such as rigatoni, cavatappi, or even short penne. These shapes effectively capture the creamy sauce, ensuring a burst of flavor in every forkful. Even long pasta like fettuccine or linguine can work if you prefer, just ensure it’s well-coated.
- Ricotta Cheese: For the ultimate creaminess and richness in your creamy ricotta pasta sauce, I highly recommend using whole milk ricotta. Its higher fat content contributes to a smoother, more luxurious texture. However, if you’re looking for a lighter option, part-skim ricotta works perfectly fine too, offering a similar delightful consistency. Ricotta is a fresh, soft cheese that is surprisingly versatile, adding a unique lightness to sauces without the heaviness of other cream-based alternatives. If you’re a fan of cheesy recipes, you’ll also want to check out my Cottage Cheese Alfredo!
- Lemon Zest and Juice: This recipe calls for both the zest and juice of two fresh lemons. The zest contains potent aromatic oils that provide a bright, fragrant essence, while the juice delivers that essential tangy kick. Together, they infuse the ricotta sauce with a refreshing citrus burst that defines this dish. Always use fresh lemons for the best flavor! For more lemony goodness, explore my Lemon Blueberry Mascarpone Cake, and my full collection of recipes with lemon curd!
- Red Pepper Flakes: This ingredient is entirely optional, but a pinch of chili flakes adds a delightful, subtle warmth that perfectly complements the creamy, tangy notes of the lemon ricotta sauce. It introduces a gentle kick without overpowering the other delicate flavors. Adjust to your preference for heat.
- Parmigiano-Reggiano: My absolute favorite cheese! Its distinct nutty, salty, and umami-rich flavor is indispensable in this pasta. Freshly grated Parmigiano-Reggiano melts beautifully into the sauce, adding a layer of sophisticated depth. While highly recommended, you can certainly omit the Parmigiano-Reggiano if you prefer, or substitute it with another hard, aged Italian cheese like Pecorino Romano for a sharper taste.
- Extra-Virgin Olive Oil: Since this is a fresh sauce, quality matters. We use good quality extra-virgin olive oil as a finishing touch. Drizzled over the finished ricotta cheese lemon pasta, it imparts a subtle fruitiness, a hint of peppery notes, and a touch of luxurious richness, tying all the flavors together beautifully.
- Arugula: The star green of this dish! Baby arugula adds a wonderful peppery bite that contrasts exquisitely with the creamy, tangy sauce. It wilts perfectly when tossed with the hot pasta, adding both flavor and a touch of vibrant green. If arugula isn’t your preference, feel free to substitute with baby spinach for a milder taste or even massaged kale for added texture and nutrition.
- Salt and Pepper: Essential for seasoning to taste, bringing out all the delicious flavors and ensuring a perfectly balanced dish.
Essential Equipment for Your One-Pot Ricotta Lemon Pasta
One of the best features of this one-pot ricotta lemon pasta is the minimal equipment required! You won’t need a myriad of pots and pans, which means less time cleaning up and more time enjoying your delicious meal. Here’s what you’ll need:
- Medium Stock Pot or Dutch Oven: This is your primary cooking vessel. A sturdy stock pot or a Dutch oven is perfect for boiling the pasta and then mixing in the sauce. Its generous size allows for easy stirring and ensures all ingredients are well combined.
- Microplane Zester: An absolute must-have for getting fine, aromatic lemon zest without any bitter pith. A good microplane grater/zester makes quick work of zesting your lemons, essential for infusing that bright lemon flavor into your ricotta sauce.
- Colander: For draining the pasta, though in a one-pot method, you’ll mainly use it to drain the pasta water before returning the pasta to the pot, or you can simply scoop out the pasta reserving the water.
- Measuring Cups and Spoons: Standard kitchen tools for accurate ingredient proportions, especially important for the ricotta, olive oil, and lemon juice.
That’s it! With these simple tools, you’re well on your way to a hassle-free and delicious pasta dinner.
One-Pot Ricotta Lemon Pasta – Frequently Asked Questions
Ricotta, meaning “recooked,” is a fresh, soft Italian whey cheese with a slightly sweet flavor and a grainy yet creamy texture. It’s incredibly versatile in Italian cuisine. Beyond its star role in savory dishes like this one-pot ricotta lemon pasta, it’s famously used in stuffed pasta dishes such as ravioli, manicotti, and classic lasagna, adding moisture and richness. It also makes a fantastic, light topping for pizza or bruschetta. On the sweet side, ricotta is a key ingredient in many desserts, including cannoli, cheesecakes, and delightful concoctions like my cannoli pie or my ricotta blueberry toast. It’s truly a powerhouse ingredient! You’ll also love it in these giant cheese stuffed shells!
Absolutely, you can heat up ricotta! One of the fantastic qualities of ricotta is that, unlike many other cheeses that melt completely or become stringy, it retains its structure and creamy texture when gently heated. This makes it perfect for warm sauces and fillings. In this creamy ricotta pasta sauce recipe, it’s not directly cooked over high heat but is lightly warmed by the hot pasta and a splash of reserved pasta water, allowing it to soften and create a luxurious, velvety sauce without losing its character.
While this lemon ricotta pasta sauce is undeniably best enjoyed fresh for its optimal texture and vibrant flavors, you can certainly prepare parts of it in advance. The pasta and sauce can be cooked up to a day ahead. For best results upon reheating, I recommend cooking your pasta about a minute less than al dente; this prevents it from becoming mushy when warmed up later. Toss the cooked pasta with all the sauce ingredients, except for the arugula, then store it covered in the refrigerator. When you’re ready to serve, gently reheat the pasta on low heat until it’s warmed through. Remove from heat, then stir in the fresh arugula just before serving to maintain its peppery bite and crisp texture. You may need to add a splash of pasta water or broth to loosen the sauce if it has thickened too much.
This fresh and bright lemon ricotta pasta with arugula is quite versatile and pairs beautifully with a variety of sides. For a classic Italian experience, I love serving it alongside some crusty, warm bread, perfect for soaking up any extra sauce. If you’re looking to add more savory elements, my delectable caramelized onion tart makes an excellent companion. To boost your vegetable intake and lean into the springtime theme, consider adding perfectly cooked asparagus (learn how to cook asparagus for best results) or a simple green salad. For a heartier meal, a light grilled chicken or fish would complement the delicate flavors of the pasta without overpowering them. And if you’re exploring other comforting pasta dishes, be sure to try my ultimate baked mac and cheese recipe or this traditional semolina gnocchi. This dish also pairs wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Zesty 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
Pin Recipe
Rate Recipe
Save RecipeSaved!
Equipment you may need
-
dutch oven
-
stock pot
-
colander
-
measuring cups and spoons
-
microplane grater/zester
Ingredients
- 1 cup (248 g) whole milk ricotta cheese – or you can also use part-skim
- ½ cup (118 g) Parmigiano-Reggiano – grated; plus more for topping
- 2 tablespoon (30 ml) extra-virgin olive oil – plus more for topping
- 2 medium lemons – zested and juiced
- ½ teaspoon (2 ml) red pepper flakes – or to taste (optional)
- 1 lb (454 g) penne pasta – or a similar shape
- 2-3 cups (40 g) baby arugula
- salt and pepper – to taste
Instructions
-
In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest, lemon juice, and red pepper flakes. Set aside.1 cup whole milk ricotta cheese, ½ cup Parmigiano-Reggiano, 2 tablespoon extra-virgin olive oil, 2 medium lemons, ½ teaspoon red pepper flakes
-
Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.1 lb penne pasta
-
Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.2-3 cups baby arugula
-
Gently stir to form a creamy sauce, adding additional pasta water a bit at a time if needed for your desired consistency.
-
Season with salt and freshly ground black pepper to taste and serve immediately. Garnish with more Parmigiano-Reggiano and a final drizzle of extra-virgin olive oil for an elevated finish.salt and pepper
Video
Notes
Nutrition
Nutrition Disclaimer
