There’s something about lemon pasta that just feels like spring.

It’s not heavy. It’s not complicated. It doesn’t rely on long simmer times or layers of sauce. It’s bright, fresh, and somehow comforting at the same time - the kind of meal you crave when the days start getting longer and you’re ready to cook something that feels a little lighter but still satisfying.

This lemon ricotta pasta with arugula is exactly that kind of dish.

It’s creamy without cream. Rich without being heavy. And it comes together so easily that it feels almost unfair how good it tastes for how little effort it takes.

This is one of those recipes I make when I want dinner to feel intentional but I don’t want to spend the entire evening cooking.

Why Ricotta Makes the Best Creamy Pasta Sauce

If you’ve never made a pasta sauce with ricotta before, let me convince you real quick.

Ricotta is magic in pasta.

When you mix it with hot pasta, lemon zest, olive oil, and a splash of pasta water, it turns into this soft, creamy sauce that clings to every noodle - without ever feeling heavy or greasy.

There’s no butter melting. No cream reducing. No stress about the sauce breaking.

Just:

That’s it.

And because ricotta is naturally mild, it lets the lemon shine without overpowering the dish.

Ingredients

short pasta (rigatoni, mezzi rigatoni, or penne work beautifully)
whole-milk ricotta cheese
lemon zest
lemon juice
olive oil
garlic
salt
freshly cracked black pepper
red pepper flakes (optional)
fresh arugula
freshly grated Parmesan cheese

The Steps

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions.

Before draining, reserve about 1 cup of pasta water.

Drain and set aside.

Step 2: Make the Ricotta Sauce

In a large bowl, combine the ricotta, lemon zest, lemon juice, olive oil, garlic, salt, black pepper, and red pepper flakes (if using).

Stir until smooth and creamy. It should look thick but spreadable.

Step 3: Combine Everything

Add the hot pasta directly to the ricotta mixture. Pour in about ½ cup of the reserved pasta water and toss until the sauce loosens and coats the pasta evenly.

Add more pasta water as needed until the sauce is silky and glossy.

Step 4: Add Arugula and Parmesan

While the pasta is still warm, add the arugula and Parmesan cheese. Toss gently until the arugula wilts slightly and everything is well combined.

Taste and adjust seasoning - more salt, more lemon, or another drizzle of olive oil if needed.

Step 5: Serve

Serve immediately with extra Parmesan, black pepper, and a drizzle of olive oil on top.

This pasta is best enjoyed right away, while it’s warm and creamy.

The Lemon + Arugula Combo

Lemon and arugula are one of my favorite pairings, especially in spring.

Lemon brings brightness and freshness. Arugula adds that slightly peppery bite that balances the creaminess of the ricotta perfectly.

When the arugula hits the warm pasta, it wilts just enough - not soggy, not raw and becomes part of the sauce instead of feeling like a salad thrown on top.

It’s subtle, but it makes the whole dish feel more alive.

This Is a Weeknight Pasta That Still Feels Special

This is the kind of meal you can make on a random Tuesday night… but also serve to friends and feel proud of.

It’s elegant without being fussy.
Fresh without being boring.
Comforting without being heavy.

And it all comes together in about the same amount of time it takes to boil pasta.

Tips for the Best Lemon Ricotta Pasta

Use whole-milk ricotta for the creamiest texture
Salt your pasta water generously - it seasons the entire dish
Don’t skip the pasta water - it’s what transforms the ricotta into a sauce
Add lemon slowly and taste as you go - you want brightness, not sharpness

Easy Variations

This pasta is a great base if you want to switch things up:

Add grilled chicken or shrimp for extra protein
Toss in peas or asparagus for even more spring vibes
Swap arugula for spinach if that’s what you have
Finish with toasted pine nuts for a little crunch

Storage Notes

This pasta is best fresh, but leftovers can be stored in the fridge for up to 2 days.

When reheating, add a splash of water or milk and warm gently to bring the sauce back to life.

Final Thoughts

This lemon ricotta pasta with arugula is one of those recipes that feels effortless but intentional - like you planneddinner, even if you didn’t.

It’s light, creamy, fresh, and exactly the kind of meal I crave when spring rolls around and I want something comforting without feeling weighed down.

If you make it, I hope it becomes one of those go-to recipes you reach for again and again - the kind you can make without thinking, but still look forward to every time.

Looking for more pasta recipes? Try my popular recipes below:

Lemon Ricotta Pasta with Arugula