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

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
Keyword ricotta pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 754 kcal


  • 200 g penne pasta
  • 1/2 cup chopped onion
  • 2 tbsp olive oil
  • 3 cups zucchini, sliced thinly into round pieces
  • 3/4 cup ricotta cheese
  • zest of one lemon
  • 1 cup arugula
  • 1/4 cup grated parmesan cheese, plus more for garnish
  • salt and pepper to taste


  1. Bring large pot of water to boil. 

  2. 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. 

  3. At this point, add penne to boiling water. 

  4. Add ricotta and lemon zest to the pan with zucchini, and turn heat to low. 

  5. When pasta is al dente, reserve 1/2 cup of pasta water. 

  6. Drain pasta and add to pan with ricotta and zucchini. Turn heat to medium and add about 1/4 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. 

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

  8. Plate, season with additional parmesan cheese and enjoy! 

Recipe Video

Recipe Notes

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.