Main Dishesbellyfull
Easy Lemon Ricotta Pasta
This Lemon Ricotta Pasta recipe is fresh, light, citrusy and creamy. A super deliciously simple dinner that comes together in just 20 minutes.
👥 5 Servings⏱️ Prep & Cook: 19 min⏳ Prep: 5 min🔥 Cook: 14 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Cook the rigatoni pasta in a large pot of salted boiling water according to package directions, al dente. Reserve 1 cup of the cooking liquid, drain the pasta and set it aside.
dry rigatoni pasta1 pound
2
Place the hot pasta water, ricotta, parmesan, lemon juice and zest, salt, pepper, garlic powder, and red pepper flakes into the pot and stir until combined.
large lemon ( , juiced and zested )1
3
Add in the cooked, drained pasta back to the pot along with the arugula. Place it over medium heat for about ⏱️ 2 minutes until the arugula has wilted.
4
Top the pasta with the basil, taste and adjust the seasonings if needed, and enjoy!
Nutrition Facts
calories
517 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
401 mg
protein Content
24 g
cholesterol Content
42 mg
carbohydrate Content
74 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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