Craving a quick yet elegant pasta dish that bursts with fresh flavor? This One Pot Lemon Ricotta Pasta with Arugula is your new go-to. Made with a no-cook creamy ricotta sauce, bright lemon, and peppery arugula, this recipe is perfect for busy weeknights or lazy weekend dinners. With everything coming together in just one pot, cleanup is a breeze — and the taste is anything but ordinary.
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A Creamy, Zesty Pasta That’s Ready in Minutes
What makes this One Pot Lemon Ricotta Pasta with Arugula so irresistible is its balance of simplicity and flavor. The sauce is uncooked, relying on high-quality ingredients like whole-milk ricotta, fresh lemon zest, and grated Parmesan for creaminess and depth. Arugula brings a peppery bite that complements the rich dairy and citrus. And since everything is made in a single pot, you’ll spend less time cleaning and more time enjoying.
Whether you’re cooking for one or a hungry family, this meal delivers the ultimate combo of comfort and freshness. Plus, it’s endlessly adaptable — making it a staple in any home cook’s repertoire.
The Flavor Foundations of This Pasta Dish
- Whole-Milk Ricotta: The star of the sauce — its creamy, mild texture creates a luscious base.
- Lemon Zest & Juice: Brightens up the dish with citrusy zing that cuts through the richness.
- Parmesan Cheese: Adds nutty, salty depth. Use freshly grated for best melt and flavor.
- Extra Virgin Olive Oil: Enhances creaminess and gives a smooth mouthfeel.
- Garlic (Optional): Introduces aromatic depth for garlic lovers.
- Arugula: Peppery greens that bring freshness and contrast.
- Pasta (Spaghetti, Rigatoni, Penne, etc.): Choose your favorite; each shape brings a different texture experience.
- Reserved Pasta Water: Essential for loosening the sauce and helping it cling to the pasta.
Smart Ingredient Swaps You’ll Love
- Spinach or Kale: Milder or earthier greens in place of arugula.
- Basil or Watercress: Adds a different herbal or peppery note.
- Pecorino Romano: A sharper, saltier cheese alternative to Parmesan.
- Vegan Ricotta: For a plant-based version.
- Gluten-Free Pasta: Easily make it gluten-free by using your preferred alternative.
- Add-ins like Peas or Asparagus: For extra nutrition and texture.
How to Make One Pot Lemon Ricotta Pasta with Arugula
- Boil the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Before draining, reserve about 1 cup of the starchy pasta water. - Make the No-Cook Ricotta Sauce
In the same pot (off the heat but still warm), combine whole-milk ricotta, grated Parmesan, lemon zest and juice, olive oil, and optional garlic. Add salt and black pepper to taste. Whisk until smooth. - Add Pasta Water & Combine
Pour in about ½ cup of the reserved pasta water and whisk to form a silky, emulsified sauce. - Toss in the Pasta
Add the drained pasta to the pot and mix well to coat every strand or tube. Add a little more pasta water if needed for desired consistency — the sauce will thicken slightly as it cools. - Stir in the Arugula
Gently fold in the arugula just before serving so it wilts slightly but stays vibrant. - Serve & Garnish
Plate the pasta and top with additional Parmesan, freshly cracked black pepper, and a pinch of red pepper flakes if you like a bit of heat.
Pro Tips for Perfect Pasta Every Time
- Salt the Water Like the Sea: It’s your only chance to season the pasta itself.
- Use High-Quality Ricotta: Skim varieties won’t give you the creaminess you need. Homemade or full-fat ricotta is best.
- Don’t Rinse the Pasta: The residual starch helps the sauce cling better.
- Whisk Vigorously: This creates a smooth sauce and prevents clumps when combining ricotta with lemon juice.
- Serve Immediately: The sauce thickens as it sits, so it’s best enjoyed fresh.
Delicious Ways to Customize Your Dish
This One Pot Lemon Ricotta Pasta with Arugula is endlessly versatile:
- Add Protein: Grilled chicken, shrimp, crispy pancetta, or roasted salmon make great additions.
- Top with Crunch: Fried capers, toasted breadcrumbs, or pine nuts for texture.
- Make It Spicy: A sprinkle of chili flakes or infused chili oil adds warmth.
- Go Vegetarian or Vegan: Omit cheese or use plant-based versions for a dairy-free twist.
- Try Different Pasta Shapes: Orecchiette or fusilli hold sauce beautifully.
- Make Ahead Note: The sauce can be pre-mixed (without pasta water) and stored for 1–2 days. Combine with hot pasta and water when ready to serve.
A Pasta for All Seasons
While this pasta is ideal in spring and summer thanks to its fresh lemon and greens, it’s also a welcome bright spot in cooler months. The comfort of warm pasta with creamy ricotta satisfies on any chilly evening. Arugula adds a seasonal twist, but feel free to swap in whatever greens you have on hand.
And because it’s so quick and uses pantry and fridge staples, it’s perfect when you want something gourmet with minimal effort. One bite and it’s easy to see why this One Pot Lemon Ricotta Pasta with Arugula is a beloved favorite.
Conclusion: Why This One Pot Lemon Ricotta Pasta with Arugula Belongs in Your Weekly Rotation
If you’re looking for a dish that balances simplicity, speed, and satisfying flavor, One Pot Lemon Ricotta Pasta with Arugula is a must-try. With a creamy, no-cook sauce and peppery greens, this pasta feels indulgent while staying light and fresh. Whether it’s a weeknight dinner or a casual date night meal, this one-pot recipe delivers elegance with ease.
Not only is it delicious, but it’s also versatile and forgiving — use what you have on hand, mix in seasonal veggies or protein, and you’ve got a customizable classic. Try it once, and it’ll earn a regular spot in your dinner rotation.
FAQs About One Pot Lemon Ricotta Pasta with Arugula
Can I make this pasta ahead of time?
Yes, you can make the pasta ahead, but it’s best enjoyed fresh. If you need to prep in advance, mix the ricotta sauce separately and store it in the fridge for up to 2 days. When ready to serve, cook the pasta and combine with the sauce and a splash of pasta water to loosen it up.
What’s the best ricotta to use for a creamy sauce?
Always go for whole milk ricotta for the creamiest texture. Skim versions tend to be grainy and won’t emulsify well. If you can find fresh or homemade ricotta, even better — it adds a luxurious richness to the pasta.
Can I use other greens besides arugula?
Absolutely! While arugula adds a lovely peppery bite, you can swap in spinach, kale, or even basil depending on what you have on hand. Each offers a slightly different flavor profile but complements the lemon ricotta sauce beautifully.
How do I prevent the sauce from becoming clumpy?
Make sure your ricotta is at room temperature, and whisk it well with the lemon juice, olive oil, and Parmesan before adding pasta. Add the lemon juice gradually and whisk to emulsify. Using warm pasta water also helps create a silky smooth sauce.
More Relevant Recipes
- Fettuccine Alfredo Recipe (Creamy & Easy): A classic creamy pasta dish that shares the rich texture and comfort-food appeal of the Lemon Ricotta Pasta. It’s perfect for those who love velvety sauces and quick, satisfying meals.
- Creamy Garlic Pasta Recipe (Easy): This simple yet flavorful pasta recipe features a garlic-forward cream sauce that’s rich and luscious, similar in style to the lemon-ricotta base but with a savory twist.
- Creamy Cajun Shrimp Pasta Recipe: For those wanting a spicier, protein-packed twist on creamy pasta, this recipe offers bold Cajun flavors with a creamy finish. It’s an exciting variation that complements the mellow citrus of the original dish.
One Pot Lemon Ricotta Pasta with Arugula
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This One Pot Lemon Ricotta Pasta with Arugula is a fresh, creamy, and zesty pasta dish that comes together in just 20 minutes. It features a no-cook ricotta sauce blended with lemon, Parmesan, and olive oil, then tossed with al dente pasta and peppery arugula for a light yet satisfying meal.
Ingredients
- 1 pound pasta (spaghetti, rigatoni, or penne)
- 1 cup whole-milk ricotta, at room temperature (8 ounces)
- 1 cup freshly grated Parmesan cheese (about 2 ounces), plus more for serving
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1/4 cup lemon juice (from 1–2 lemons)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, finely minced (optional)
- Salt and black pepper to taste
- 1 cup reserved pasta cooking water
- 1 handful arugula (or spinach, kale, or basil as alternative)
- Red pepper flakes, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In the same warm pot (off heat), add ricotta, Parmesan, lemon zest and juice, olive oil, garlic (if using), salt, and pepper. Whisk until smooth and well combined.
- Add 1/2 cup of the reserved pasta water to the sauce and whisk until creamy. Add more pasta water as needed to reach desired consistency.
- Return the drained pasta to the pot and toss to coat with the sauce thoroughly.
- Stir in the arugula and mix gently until slightly wilted.
- Serve immediately, topped with extra Parmesan, black pepper, and red pepper flakes if desired.
Notes
- Use whole-milk ricotta for best results; skim milk versions may turn out grainy.
- Don’t rinse the pasta — the starch helps the sauce adhere better.
- Reserve pasta water before draining; it’s essential for the sauce’s texture.
- For a vegan version, use plant-based ricotta and cheese alternatives.
- Try adding peas, asparagus, or grilled chicken for extra variety.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 694 kcal
- Sugar: 4 g
- Sodium: 463 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 49 mg