Description
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a bright, creamy pasta recipe made with ricotta cheese, lemon zest, lemon juice, Parmesan, and fresh arugula for an easy Italian inspired dinner that feels elegant, fresh, and comforting.
Ingredients
12 ounces spaghetti or linguine
1 cup whole milk ricotta
1 lemon, zested
2 tablespoons fresh lemon juice
2 cups arugula
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
3/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 3/4 cup of pasta water, then drain the pasta.
2. In a large serving bowl, mix the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, salt, and black pepper until smooth.
3. Add the hot pasta to the bowl and toss well so the ricotta mixture begins to melt and coat the noodles.
4. Pour in a little reserved pasta water at a time, tossing until the sauce becomes creamy and silky.
5. Fold in the arugula and toss just until slightly wilted.
6. Taste and adjust with more salt, pepper, lemon juice, or Parmesan if needed.
7. Serve immediately with extra Parmesan and a little more lemon zest on top if desired.
Notes
Use whole milk ricotta for the smoothest and creamiest sauce.
Do not rinse the pasta after draining because the starch helps the sauce cling better.
Add the pasta water gradually so you can control the texture and keep the sauce silky instead of thin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 28mg