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Week 9: Lemon Ricotta Pasta

This lemon pasta is topped with ricotta and a hint of arugula. The final result tastes absolutely decadent!

The recent warm weather inspired this delicious recipe. It is the perfect lunch for the summer.

You can use whatever pasta shape you want, but I recommend a shorter pasta like rigatoni or penne.

If you want creamier pasta, replace the leftover pasta water with milk. It will thicken the sauce.




  • 3 cups pasta

  • 1 cup ricotta

  • 3/4 cup shredded parmesan

  • Salt and pepper to taste

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

  • 1 1/2 cup chopped arugula


  1. Cook the pasta according to the instructions in the passage. Once you have finished straining it, make sure to save 1/4 cup of the pasta water.

  2. In a pan, cook the pasta water, ricotta, parmesan, salt, pepper, lemon zest, lemon juice, and arugula until melted. Add the pasta and serve.


- The Bored Baker 👩🏽‍🍳



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