Lemon Ricotta Pasta with Arugula


I find myself making this dish after a long, hard day after work. It is bright yet filling pasta dish that will get you out of the kitchen in the time it take you to boil the pasta.

This fresh and light One-Pot Lemon Ricotta Pasta with its creamy, delicious, no-cook sauce, can be made in the time it takes to boil pasta. Quick and easy – perfect for weeknight dinners!

This Lemon Ricotta Pasta is the perfect vegetarian spring pasta dish that is bright and flavourful and is made with ricotta, lemon juice, parmesan cheese and pasta water. It’s done in 20 min or less and is so easy to make – a favourite for a quick and easy weeknight meal. Simple, fresh ingredients, delicious flavors, and minimal effort. You cannot beat that if you are looking for a zesty, lemony and creamy pasta. It’s the perfect pasta side dish for weeknight dinners with roasted or grilled chicken, shrimp or any protein but it can also be a main pasta dish especially on those days you’re just craving creamy lemony pasta!

Definitely add a fair pinch of salt and more chile flakes when serving. I also think it needs some parmesan or lemon, but it makes a great easy weeknight dinner.

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