Easy 15-Minute Lemon and Ricotta Pasta Recipe (with Video)

Preparing the Pasta
1. Begin by cooking the pasta following the instructions on the package until it reaches an al dente texture.
2. Remember to reserve 1 cup of pasta water before draining.
3. Once cooked, toss the pasta with some olive oil and set it aside.
Preparing the Sauce
1. In a large sauté pan, heat some olive oil over medium heat.
2. Add the shallot and season it with a couple of pinches of salt and pepper.
3. Stir frequently and cook for about 1 minute.
4. Then, add the garlic, Italian seasoning, and another couple of pinches of salt and pepper.
5. Continue stirring frequently and cook for another minute.
Adding the Cheese and Seasoning
1. Introduce the ricotta, most of the shredded Parmesan (keep a few tablespoons for garnish), lemon juice, and lemon zest.
2. Sprinkle in a couple of pinches of salt and pepper.
3. Stir frequently until the Parmesan melts and the mixture becomes smooth and creamy.
Finalizing the Dish
1. Add the arugula and heavy cream to the pan.
2. Cook over medium-low heat until the arugula wilts.
3. Add the cooked pasta and about ½ cup or more of the reserved pasta water.
4. Toss everything together to coat the pasta evenly.
5. If the sauce needs to be thinned, use more pasta water, adjusting to your desired consistency.
6. Using nearly the entire cup will result in a saucier dish.
7. Finally, season the pasta with salt and pepper according to your taste.
8. Garnish with the remaining Parmesan and fresh basil and enjoy!