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.

One Pot Lemon Ricotta Pasta with Arugula – Easy Meal

Name: One Pot Lemon Ricotta Pasta with Arugula
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
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)

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

Scale

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)

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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