• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pina Bresciani
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Pasta

    Lemony Ricotta Pasta with Zucchini and Arugula

    5 from 2 votes

    By Pina Bresciani ⁠— August 4, 2019 (updated July 25, 2020) — Leave a Comment

    Jump to Recipe Jump to Video
    Pinterest image for ricotta pasta

    This pasta with lemony ricotta, zucchini and arugula is the perfect easy dish to put together, not to mention the light and fresh flavors blend together perfectly! 

    Ricotta pasta with zucchini and arugula in a plate with two forks

    Inspired by my mom’s pasta with ricotta (I will post the easy-peasy recipe one day, promise!), I added some of my favorite ingredients of all time: lemon, zucchini and arugula. They lighten the dish up and make it appropriate for those warm spring/summer nights. The flavours are delicate, so don't expect any flavours to dominate, instead they all blend together harmoniously to create a tasty dish.

    The lemon zest really adds a nice kick and freshness which I love. And in the end, you can’t go wrong with a ricotta sauce in my opinion! After all, I’ve yet to find a recipe that contains ricotta that I didn’t like. I love it that much.

    ricotta pasta in a plate with two forks in the plate and a glass of white wine in the background

    How to Make this Lemony Ricotta Pasta- Step by Step

    Bring large pot of water to boil.

    In the mean time, in a pan, saute onion in olive oil until about half way cooked, about 3 minutes. Add zucchini, season with salt and pepper (photo 1)

    Cook zucchini until tender- about 10-12 minutes (photo 2)

    At this point, add penne to boiling water.

    Add ricotta and lemon zest to the pan with zucchini, and turn heat to low (photo 3)

    When pasta is al dente, reserve ½ cup of pasta water.

    Drain pasta and add to pan with ricotta and zucchini. Turn heat to medium and add about ¼ cup of pasta water to make the sauce creamy. You can add more if needed (photo 4)

    Step by step photos on how to make lemony ricotta pasta with zucchini and arugula (steps #1-4)

    Add salt and pepper if needed. Add parmesan cheese (photo 5) and stir until combined.

    Add arugula and stir all ingredients together in the pan (photo 6), until they're mixed together well and excess liquid is absorbed.

    Plate, season with additional parmesan cheese and enjoy!

    Step by step photos on how to make lemony ricotta pasta with zucchini and arugula (steps #5-6)

    Top Tips for Making this Lemony Ricotta Pasta with Zucchini and Arugula:

    • Try to cut the zucchini slices as thin as you can (they shouldn't be too thick for this dish), and slicing them thinly will help them cook faster,
    • You can also slice the zucchini with a mandolin to cut them evenly and faster
    • Try to use penne rigate (penne with ridges) for this recipe. The ridges will absorb the sauce better.
    • Don't skip adding the pasta water. It's imperative to create a creamy sauce.

    Ricotta pasta in a skillet with a glass of wine and a napkin to the side

    Other Easy Pasta Recipes You Might Like:

    • Burst Cherry Tomato Pasta with Creamy Burrata
    • Asparagus Pasta with Peas and Pancetta
    • Eggplant Pasta with Tomato and Mozzarella (Pasta alla Norma)

    If you’ve tried making this Lemony Ricotta Pasta with Zucchini and Arugula, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

    Ricotta pasta with zucchini and arugula in a plate with two forks
    Print Pin
    5 from 2 votes

    Lemony Ricotta Pasta with Zucchini and Arugula

    This pasta with lemony ricotta, zucchini and arugula is the perfect easy dish to put together, not to mention the light and fresh flavors blend together perfectly! 
    Course Main Course
    Cuisine Italian
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 35 minutes minutes
    Servings 2 people
    Calories 754kcal
    Author Pina Bresciani

    Ingredients

    • 200 g penne pasta
    • ½ cup chopped onion
    • 2 tablespoon olive oil
    • 3 cups zucchini, sliced thinly into round pieces
    • ¾ cup ricotta cheese
    • zest of one lemon
    • 1 cup arugula
    • ¼ cup grated parmesan cheese, plus more for garnish
    • salt and pepper to taste

    Instructions

    • Bring large pot of water to boil. 
    • In the mean time, in a pan, saute onion in olive oil until about half way cooked, about 3 minutes. Add zucchini, season with salt and pepper and cook until tender- about 10-12 minutes. 
    • At this point, add penne to boiling water. 
    • Add ricotta and lemon zest to the pan with zucchini, and turn heat to low. 
    • When pasta is al dente, reserve ½ cup of pasta water. 
    • Drain pasta and add to pan with ricotta and zucchini. Turn heat to medium and add about ¼ cup of pasta water to make the sauce creamy. You can add more if needed. Add salt and pepper if needed. Add parmesan cheese and stir until combined. 
    • Add arugula and stir all ingredients together in the pan, until they're mixed together well and excess liquid is absorbed.
    • Plate, season with additional parmesan cheese and enjoy! 

    Recipe Video

    Recipe Notes

    • Try to cut the zucchini slices as thin as you can (they shouldn't be too thick for this dish), and slicing them thinly will help them cook faster.
    • You can also slice the zucchini with a mandolin to cut them evenly and faster
    • Try to use penne rigate (penne with ridges) for this recipe. The ridges will absorb the sauce better. 
    • Don't skip adding the pasta water. It's imperative to create a creamy sauce. 
    Nutrition Facts
    Lemony Ricotta Pasta with Zucchini and Arugula
    Amount Per Serving
    Calories 754 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 12g75%
    Cholesterol 55mg18%
    Sodium 303mg13%
    Potassium 900mg26%
    Carbohydrates 87g29%
    Fiber 5g21%
    Sugar 9g10%
    Protein 30g60%
    Vitamin A 1120IU22%
    Vitamin C 37.8mg46%
    Calcium 415mg42%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    More Pasta

    • Italian pasta and potatoes in a bowl with a spoon
      Italian Pasta with Potatoes (Pasta e Patate)
    • Italian pea and pasta soup in a bowl with a spoon
      Pasta e Piselli (Italian Peas and Pasta Recipe)
    • Pasta with tomato sauce, olives and capers in a bowl with a fork
      25-Minute Vesuviana Pasta
    • Butternut squash-stuffed shells in a baking dish
      Butternut Nut Squash-Stuffed Shells with Guanciale
    711 shares
    • X
    • Facebook

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello!

    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

    Popular

    • Bowl of authentic cacio e pepe
      How To Make An Authentic Cacio e Pepe Like A Roman
    • Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil
    • Easiest Ever Creamy Ricotta Pasta - Work From Home Lunch Series
    • Pasta Amatriciana - The Real Roman Recipe!

    Desserts

    • Easiest Ever Lemon Blueberry Ricotta Cake
    • Orange upside down cake in a big plate with slice cut out
      Orange Upside Down Cake
    • Pistachio muffins topped with pistachio crumble
      Pistachio Muffins - {Real Pistachios, No Pudding Mix}
    • Pistachio cream in a bowl with a pistachios scattered around
      Pistachio Cream - Made with REAL Pistachios!

    Footer

    Copyright © 2025 Pina Bresciani | Privacy Policy

    711 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.