Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Recipe
If you love fresh, zesty and creamy pasta dishes, you’ll adore Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Recipe.
Ingredients
- 12 oz 340 g pasta of choice (spaghetti, fettuccine, or penne)
- 1 cup ricotta cheese room temperature
- Zest and juice of 1 large lemon
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups fresh arugula
- 1/4 cup grated Parmesan cheese plus extra for serving
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
- Optional: toasted pine nuts for garnish
Instructions
Cook the Pasta
- Boil salted water in large pot. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water.
Prepare Lemon Ricotta Sauce
- In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil and minced garlic. Whisk until smooth.
Season the Sauce
- Add salt and black pepper to taste. Add red pepper flakes if desired. Mix well.
Drain Pasta
- Drain cooked pasta, reserving 1/2 cup pasta water. Return pasta to the pot or bowl.
Combine Pasta and Sauce
- Add ricotta lemon mixture to hot pasta. Toss well to coat. Add reserved pasta water gradually to reach creamy consistency.
Add Arugula
- Toss fresh arugula into pasta. Heat from pasta softens leaves while keeping bright color.
Add Parmesan
- Sprinkle grated Parmesan cheese over pasta. Toss gently to combine.
Taste and Adjust
- Taste pasta. Add more lemon juice, salt or pepper if needed. Ensure sauce is creamy and balanced.
Plate the Pasta
- Serve pasta in shallow bowls. Ensure creamy sauce covers noodles and arugula is visible.
Garnish
- Top with extra Parmesan, a drizzle of olive oil and optional toasted pine nuts. Serve immediately.
Notes
- Use full-fat ricotta for creamier texture.
- Swap arugula for baby spinach if preferred.
- Add grilled chicken or shrimp for extra protein.
- Use gluten-free pasta for dietary needs.
- Add lemon zest at the end for extra freshness.
- Drizzle a little extra virgin olive oil before serving.