Description
This Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a bright, creamy, and easy dinner that tastes elegant without taking much time. Made with tender pasta, whole milk ricotta, fresh lemon, Parmesan, and peppery arugula, it is perfect for quick weeknight dinners, simple pasta ideas, Italian dinner ideas, easy recipe inspiration, and fresh comfort food when you want something creamy but not heavy.
Ingredients
12 ounces spaghetti or linguine
1 cup whole milk ricotta
1 large lemon, zested
3 tablespoons fresh lemon juice
1/2 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 small garlic clove, finely grated
1/2 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly cracked black pepper
3 cups baby arugula
1/2 cup reserved pasta water, plus more as needed
2 tablespoons extra Parmesan for serving
1 teaspoon extra lemon zest for serving
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Before draining, reserve at least 1 cup of pasta water.
2. In a large mixing bowl, stir together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, salt, and black pepper until creamy.
3. Add 1/2 cup hot reserved pasta water to the ricotta mixture and stir until the sauce loosens and looks smooth.
4. Drain the pasta and immediately add it to the bowl with the ricotta lemon sauce.
5. Toss until the pasta is evenly coated, adding more pasta water a little at a time if the sauce feels too thick.
6. Add the baby arugula and toss again until it gently wilts from the heat of the pasta.
7. Taste and adjust with more salt, pepper, lemon juice, or Parmesan if needed.
8. Serve right away with extra Parmesan, lemon zest, and a small drizzle of olive oil.
Notes
Use whole milk ricotta for the creamiest sauce and avoid heating it directly over high heat, which can make it grainy.
Reserve more pasta water than you think you need because it is the key to loosening the sauce and helping it cling to the pasta.
Add the arugula at the very end so it softens slightly while keeping its fresh peppery flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 3g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 32mg
Keywords: Stanley Tucci pasta, creamy lemon ricotta pasta, lemon ricotta pasta with arugula, easy dinner, quick weeknight dinner, Italian pasta recipe, pasta ideas, dinner ideas