Lemon Ricotta Pasta with Arugula is a delightful dish that brings fresh flavors to your table. This pasta is creamy, zesty, and packed with the goodness of arugula. It’s an easy, fast meal perfect for busy weeknights yet special enough for gatherings.
Table of Contents
Why Make This Recipe
You should make Lemon Ricotta Pasta with Arugula because it combines simple ingredients into a delicious and satisfying meal. The creamy ricotta sauce pairs perfectly with the bright lemon and peppery arugula, creating a refreshing taste that is hard to resist. Plus, it’s quick to prepare, meaning you can enjoy a restaurant-quality dish right at home without spending hours in the kitchen.
How to Make Lemon Ricotta Pasta with Arugula
Ingredients
- 1 lb boneless, skinless chicken breasts, thick-sliced
- 2 tbsp olive oil
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/8 tsp pepper
- 12 oz rotini pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup ricotta cheese
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 1 1/2 cups fresh arugula
- Grated Parmesan, for serving (optional)
- Chopped parsley, for garnish (optional)
Directions
- Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and set aside.
- While the pasta cooks, season the chicken with Cajun seasoning, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Sear the chicken pieces until they are golden-brown. Set aside and keep warm.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the milk and heavy cream. Add Velveeta cubes and whisk until fully melted and smooth. Lower the heat slightly.
- Mix in the ricotta, mozzarella, lemon zest, and lemon juice. Stir until the sauce thickens and turns creamy.
- Fold in the cooked pasta and toss until well coated in the sauce.
- Add arugula and stir just until wilted.
- Plate the pasta and top with the seared chicken. Finish with extra Parmesan or herbs if desired.
How to Serve Lemon Ricotta Pasta with Arugula
Serve the Lemon Ricotta Pasta while it is hot. You can garnish it with grated Parmesan and chopped parsley for added flavor. This dish pairs well with a light salad or crusty bread.
How to Store Lemon Ricotta Pasta with Arugula
To store leftovers, place the pasta in an airtight container and refrigerate. It will keep well for about 3 days. Reheat in the microwave or on the stovetop with a splash of milk or water to loosen the sauce.
Tips to Make Lemon Ricotta Pasta with Arugula
- Make sure not to overcook the pasta, as it will continue to cook when mixed with the sauce.
- Feel free to adjust the lemon juice according to your taste preferences for a zestier flavor.
- You can add more vegetables, like cherry tomatoes or peas, for added nutrition and color.
Variation
For a vegetarian version, you can skip the chicken and add more vegetables. You could also use different types of pasta or substitute the ricotta with a plant-based cheese for a dairy-free option.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you like! Penne, spaghetti, or fettuccine work great.
2. Is there a substitute for Velveeta cheese?
If you don’t have Velveeta, you can use cream cheese or a softer cheese that melts well.
3. Can I make this dish ahead of time?
You can prepare the sauce and cook the pasta ahead of time. Just combine and warm up before serving.
Lemon Ricotta Pasta with Arugula
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, thick-sliced
- 2 tbsp olive oil
- 1.5 tsp Cajun seasoning
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.125 tsp pepper
For the Pasta
- 12 oz rotini pasta
For the Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup whole milk
- ¾ cup heavy cream
- ½ cup ricotta cheese
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella
- 1 tbsp zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
For Garnishing
- 1.5 cups fresh arugula
- Grated Parmesan, for serving (optional)
- Chopped parsley, for garnish (optional)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and set aside.
- While the pasta cooks, season the chicken with Cajun seasoning, garlic powder, salt, and pepper.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the chicken pieces until they are golden-brown. Set aside and keep warm.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the milk and heavy cream. Add Velveeta cubes and whisk until fully melted and smooth. Lower the heat slightly.
- Mix in the ricotta, mozzarella, lemon zest, and lemon juice. Stir until the sauce thickens and turns creamy.
- Fold in the cooked pasta and toss until well coated in the sauce.
- Add arugula and stir just until wilted.
- Plate the pasta and top with the seared chicken. Finish with extra Parmesan or herbs if desired.
