Whip up a comforting bowl of our creamy Lemon Ricotta Pasta. Simple ingredients, but big flavors. Try this easy recipe for a satisfying meal that hits the spot every time!
The bright and zesty notes of fresh lemon zest and juice dance gracefully with the creamy richness of the ricotta, creating a sauce that’s both refreshing and decadent. It’s a harmonious marriage of contrasting flavors and textures, where the tangy citrus perfectly complements the smooth, velvety cheese. Each bite is a revelation, an explosion of taste that leaves you craving for more.
This pasta is more than a meal; it’s an experience that transports you to a sun-drenched Italian terrace overlooking the sea. It’s a celebration of simplicity, where a handful of high-quality ingredients come together to create a dish that’s simply magical. Prepare to be enchanted, captivated, and utterly delighted by the deliciousness that is our lemon ricotta pasta.
Tips on Making The Best Lemon Ricotta Pasta
Fresh Lemon Power: Don’t underestimate freshly zested and squeezed lemon. The oils in the zest offer an aromatic depth that bottled juice can’t match, while the just-squeezed juice delivers a brighter, more vibrant acidity. Taste the lemon juice before adding it all; lemons vary in strength.
Creamy Dream: Patience is key when heating your sauce. Low and slow melting of the cheeses into the heavy cream ensures a silky, luxurious texture. High heat can cause the cheese to separate and become grainy, losing that smooth, velvety coating you’re after. Stir gently and consistently.
Arugula Timing: The peppery bite of arugula is best enjoyed fresh. Tossing it in right at the end, just before serving, prevents it from wilting and losing its distinct flavor and slightly crisp texture. The residual heat of the pasta and sauce will slightly soften it without compromising its integrity.
Noodle Perfection: “Al dente,” meaning “to the tooth,” is the ideal pasta texture. Slightly firm noodles hold their shape and absorb the sauce beautifully without becoming mushy. Follow package directions for al dente, and even test a noodle a minute or two before the suggested time.
Taste and Adjust: Consider the recipe a guideline. Your personal preferences are paramount. After tossing the pasta and arugula with the sauce, take a bite. Does it need more brightness? A squeeze of extra lemon. More saltiness or umami? A sprinkle of Parmesan. A little heat? A pinch of red pepper flakes. Seasoning in layers is your secret weapon.
Ingredients
- 1 lb Short Cut Noodles
- 1 cup Ricotta
- 1 cup Parmesan
- 1 Lemon (juiced)
- Lemon Zest
- Salt & Pepper (to taste)
- 1 cup Heavy Cream
- 2 cups Arugula
Instructions
Start by preparing short cut noodles following the package instructions.
In a pan, combine ricotta, Parmesan, lemon zest, lemon juice, salt, pepper, and heavy cream.
Heat the mixture until the cheese melts and the sauce thickens.
Once done, toss in the noodles and arugula, ensuring they’re evenly coated.
If desired, finish by topping with extra Parmesan cheese or red pepper flakes.
STORAGE RECOMMENDATIONS
REFRIGERATION
Shola can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Shola can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
Absolutely! While short-cut noodles like penne or rotini work well for grabbing the sauce, feel free to experiment with other shapes like fettuccine or even orecchiette. Adjust cooking time according to the package.
It’s best enjoyed fresh, as the arugula will wilt and the sauce may thicken too much upon cooling. If you need to prep, you can make the sauce ahead and store it in the refrigerator. Reheat gently and toss with freshly cooked pasta and arugula just before serving.
Definitely! Cooked chicken, shrimp, or even some crispy prosciutto would be delicious additions. Toss them in with the noodles and arugula.
For a richer sauce, heavy cream is ideal. However, you could try using half-and-half or even whole milk for a lighter consistency. Keep in mind the sauce may not thicken as much. You could also try adding a bit of pasta water to help emulsify the sauce.
Baby spinach would be a milder alternative that still adds a nice green element. You could also try some chopped fresh parsley or basil for a different herbaceous note. Toss them in at the end like the arugula.
Want more great recipes like this? Here are some of our favorites!
Kabuli Palaw, Afghan Brown Rice
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Creamy Lemon Ricotta Pasta
Ingredients
- 1 lb Short Cut Noodles
- 1 cup Ricotta
- 1 cup Parmesan
- 1 Lemon, juiced
- Lemon Zest, as desired
- Salt and Pepper, as desired
- 1 cup Heavy Cream
- 2 cups Arugula
Instructions
- Start by preparing short cut noodles following the package instructions.
- In a pan, combine ricotta, Parmesan, lemon zest, lemon juice, salt, pepper, and heavy cream.
- Heat the mixture until the cheese melts and the sauce thickens.
- Once done, toss in the noodles and arugula, ensuring they’re evenly coated.
- If desired, finish by topping with extra Parmesan cheese or red pepper flakes.
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