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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
