Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Recipe
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a vibrant and fresh pasta dish that perfectly balances the tanginess of lemon with the creamy richness of ricotta cheese. Tossed with peppery arugula and finished with Parmesan and olive oil, this quick and easy recipe delivers a delightful burst of flavors ideal for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Primary Ingredients
- 12 ounces 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
- 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 ricotta cheese, lemon zest, and freshly squeezed lemon juice. Whisk or stir until the mixture becomes smooth and creamy, creating a luscious lemon-ricotta sauce base.
- Combine Ingredients: Add the cooked pasta directly into the bowl with the ricotta mixture. Gradually pour in the reserved hot pasta water a little at a time while mixing, until the sauce coats the pasta evenly with a creamy consistency to your preference.
- Add Arugula: Toss in the fresh arugula leaves and gently mix them with the warm pasta and sauce. The residual heat will slightly wilt the arugula, infusing a peppery freshness without overpowering the dish.
- Season: Drizzle the olive oil over the pasta, then sprinkle salt and pepper to taste. Add the grated Parmesan cheese and stir well to combine all flavors harmoniously.
- Adjust Flavors: Taste the pasta and adjust the seasoning if desired; you may add more lemon juice for an extra tangy kick or additional salt and pepper to balance the flavors.
- Serve Immediately: Plate the pasta while hot, and garnish with extra Parmesan cheese and fresh basil leaves if desired. Serve immediately to enjoy the bright, creamy flavors at their best.
Notes
- Reserve some of the pasta cooking water to adjust the sauce consistency—it helps create a silky texture.
- Use freshly squeezed lemon juice for the best flavor; bottled lemon juice can alter the taste.
- Fresh arugula adds a peppery note; if unavailable, baby spinach can be used as a substitute.
- To make this dish vegetarian, ensure Parmesan cheese is free from animal rennet or substitute with a vegetarian hard cheese.
- This pasta is best enjoyed immediately as the sauce is fresh and creamy.
Keywords: lemon ricotta pasta, creamy pasta, arugula pasta, Stanley Tucci recipe, easy Italian pasta, lemon pasta sauce, fresh pasta recipe
