Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Recipe

Introduction

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a bright and luscious dish that combines fresh citrus flavors with a rich, velvety sauce. This easy recipe is perfect for a quick weeknight dinner or an impressive meal for guests.

Ingredients

• 12 ounces of pasta (spaghetti, fettuccine, or your choice)
• 1 cup fresh ricotta cheese
• Zest of 1 lemon
• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
• 2 cups arugula
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Fresh basil leaves for garnish

Instructions

1. Step 1: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. Step 2: In a large mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix until smooth and creamy.
3. Step 3: Add the cooked pasta to the bowl with the ricotta mixture. Pour in the reserved pasta water gradually, mixing until the sauce reaches your desired creamy consistency.
4. Step 4: Toss in the arugula and gently mix until it wilts slightly from the heat of the pasta.
5. Step 5: Drizzle with olive oil, and season with salt and pepper to taste. Add the grated Parmesan cheese and stir to combine.
6. Step 6: Taste and adjust the seasoning if necessary, adding more lemon juice for a tangier flavor.
7. Step 7: Serve immediately, garnished with additional Parmesan and fresh basil leaves if desired.

Tips & Variations

• Use gluten-free pasta if you prefer a gluten-free version of this dish without compromising flavor.
• For added protein, toss in grilled chicken or shrimp before serving.
• Stir in some toasted pine nuts for a crunchy texture contrast.
• Replace arugula with baby spinach or kale if you want a milder green.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or olive oil to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of ricotta?

Ricotta provides a creamy texture with a mild flavor. If unavailable, try mascarpone or cottage cheese blended until smooth, but the texture and taste will be slightly different.

How do I prevent the arugula from wilting completely?

Toss the arugula in just before serving so it softens slightly from the warm pasta but retains some crispness and fresh flavor.

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Recipe

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★★★★★

4.7 from 72 reviews

• Author: Charlotte
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a bright, fresh, and decadent pasta dish that combines a luscious lemony ricotta sauce with peppery arugula and perfectly cooked pasta. This easy-to-make recipe balances creamy textures with vibrant citrus flavors, finished with a hint of Parmesan and fresh basil for an elegant, crowd-pleasing meal.

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Ingredients

Scale 1x2x3x

Pasta

• 12 ounces of pasta (spaghetti, fettuccine, or your choice)

Sauce

• 1 cup fresh ricotta cheese
• Zest of 1 lemon
• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)

Vegetables and Garnish

• 2 cups arugula
• Optional: Fresh basil leaves for garnish

Finishing Touches

• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
2. Prepare the Sauce: In a large mixing bowl, combine the fresh ricotta cheese, lemon zest, and freshly squeezed lemon juice. Stir until the mixture is smooth and creamy.
3. Combine Ingredients: Add the hot, cooked pasta to the bowl with the ricotta mixture. Gradually add the reserved pasta water, stirring constantly until you achieve a creamy sauce that nicely coats the pasta.
4. Add Arugula: Toss in the arugula and gently mix it through the warm pasta so it wilts slightly but retains its bright flavor and texture.
5. Season: Drizzle the olive oil over the pasta, then season with salt and freshly ground pepper to your taste. Sprinkle in the grated Parmesan cheese and stir to evenly combine all flavors.
6. Adjust Flavors: Taste the pasta and adjust the seasoning, adding more lemon juice if you prefer a tangier profile, or more salt and pepper as needed.
7. Serve Immediately: Transfer the pasta to serving plates while still hot. Garnish with extra Parmesan and fresh basil leaves if desired. Enjoy your fresh, creamy lemon ricotta pasta!

Notes

• Reserve some pasta water to help emulsify and thin out the ricotta sauce without watering down flavor.
• Use fresh ricotta cheese for the best creamy texture and flavor.
• The lemon juice adds brightness—adjust the amount based on your preferred tanginess.
• You can swap arugula for baby spinach if desired, but arugula adds a nice peppery bite.
• Serve immediately as the sauce thickens upon standing.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Stanley Tucci, lemon ricotta pasta, creamy pasta, arugula pasta, Italian pasta recipe, easy dinner, vegetarian pasta