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The Perfect Dinner Recipe With Arugula

Bright,creamy, and fresh, this Dinner Recipe With Arugula turns weeknight pastainto one of those Dinners With Arugula you’ll crave again. It’s an easy DinnerWith Arugula that fits right into Arugula Dinner Recipes and ArugulaRecipes Dinners, with a cozy Ricotta Dinner twist, a simple PastaArugula Recipe, a light Healthy Arugula Pasta Dish, and a zesty LemonArugula Pasta Dish everyone will love.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 serving
Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 pound short pasta such as penne, rigatoni, or mezzi rigatoni
  • 1 cup whole milk ricotta
  • 1 cup finely shredded Parmesan or Pecorino plus extra for topping
  • 1 tablespoon lemon zest
  • ¼ cup freshly squeezed lemon juice from 1 to 2 lemons, plus lemon wedges for serving
  • 2 cups arugula
  • Salt and black pepper as needed
  • Crushed red pepper for finishing
  • Olive oil for drizzling
  • Fresh basil thinly sliced or torn, optional for garnish

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until it’s just al dente, following the package directions. Before draining, scoop out about 1 cup of the cooking water and keep it nearby. Drain the pasta and set it aside.
  2. In the same pot or in a large skillet, combine the ricotta, grated cheese, lemon zest, lemon juice, salt, and black pepper. Stir everything together until the mixture looks evenly blended.
  3. Pour in about ½ cup of the reserved pasta water and whisk or stir until the sauce becomes creamy and smooth.
  4. Add the hot pasta to the sauce and toss well so every piece gets coated. Add a little more pasta water as needed until the sauce reaches a silky consistency.
  5. Fold in the arugula and stir just until it starts to soften from the heat.
  6. Spoon the pasta into a large serving bowl or divide it among individual bowls. Finish with a drizzle of olive oil, more cheese, chili flakes, basil if using, and lemon wedges on the side.

Notes

  • This pasta is at its best right after you make it. The sauce thickens quickly as it sits, so serve it while it’s hot and creamy.
  • Add the reserved pasta water little by little instead of all at once. You want the sauce loose and glossy, not watery. A splash of milk or cream also works if you need extra richness.
  • Store leftovers in a sealed container in the fridge for up to 4 to 5 days. Reheat gently on the stove or in the microwave with a bit of water, cream, or broth to loosen the sauce. That said, it’s definitely most delicious on day one.