Al Bronzo™ Mezzi Rigatoni Lemon Ricotta Pasta with Arugula

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Mezzi Rigatoni pasta is tossed with creamy ricotta cheese, lemon zest, lemon juice and chili flakes. The dish is then topped with leafy arugula, basil, and Parmigiano-Reggiano cheese.


Barilla Al Bronzo Mezzi Rigatoni pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.


Ingredients 7 Servings

Ingredients for Al Bronzo™ Mezzi Rigatoni Lemon Ricotta Pasta with Arugula:

  • 1 box Barilla® Al Bronzo™ Mezzi Rigatoni pasta
  • 1 cup whole-milk ricotta cheese finely grated
  • 1 cup Parmigiano-Reggiano or Pecorino cheese, finely grated plus more for serving
  • 1 tablespoon lemon zest, freshly grated
  • ¼ cup fresh lemon juice from 1 to 2 lemons plus extra lemon wedges for serving
  • 2 cups arugula
  • Salt and black pepper to taste
  • Olive oil for serving
  • Chili flakes for serving
  • Basil leaves, thinly sliced or torn for serving (optional)
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  • Make lemon ricotta sauce in a pot or in a large skillet. Add ricotta, Parmigiano, lemon zest, lemon juice, salt, and pepper to taste; stir until well until combined.
  • Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta cooking water. 

  • While pasta is cooking, stir or whisk in ½ cup of pasta cooking water to the sauce until smooth.
  • Drain pasta and add to the sauce. Stir and toss vigorously until the pasta is well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce.

  • Stir in the arugula.

  • Serve immediately and top with remaining sauce from the pan and a drizzle of olive oil. Serve with extra Parmigiano cheese, red-pepper flakes, torn basil (optional) and extra lemon wedges on the side.

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