Lemon Ricotta Rigatoni

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 12 oz. whole wheat rigatoni or other tubular pasta 
  • Zest and juice of 2-3 large lemons 
  • 1-2 cloves of garlic, finely minced {optional} 
  • 8 oz. part-skim ricotta cheese 
  • ½ cup freshly grated Parmesan cheese 
  • ½ cup extra virgin olive oil 
  • ½ tsp. coarse salt 
  • ½ tsp. freshly ground black pepper 
  • 1 cup fresh arugula or other fresh greens 



  1. Bring a large pot of water to a boil. Cook pasta per package directions. 
  2. In a medium-sized bowl, whisk together lemon zest, lemon juice, garlic {if using}, ricotta cheese, half of the Parmesan cheese, half of the oil, salt and pepper. Set aside. 
  3. Once cooked, drain the pasta and reserve at least 1 ½ cups pasta water. Place pot back on the stove and heat pasta water to medium-high. Add ricotta cheese mixture and whisk until combined. Bring to a simmer and whisk constantly, until thickened. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary. Add pasta back to the water and stir to combine. Gently fold in ¾ cup arugula. 
  4. Garnish pasta with remaining Parmesan cheese, olive oil and arugula and serve immediately. 

Serves 6


Nutrition Facts