Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Bliss

Stanley Tucci's Creamy Lemon Ricotta Pasta with Arugula is a quick, vegetarian delight with creamy ricotta and zesty lemon that makes weeknight dinners extraordinary.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 ounces spaghetti or linguine Long pasta works best for sauce adherence.

For the Sauce

1 cup whole milk ricotta Part-skim ricotta can be used for a lighter texture.
1 large lemon, zested Adds a citrusy punch.
3 tablespoons fresh lemon juice Brightens the sauce.
1/2 cup freshly grated Parmesan cheese A good-quality Parmesan enhances depth.
2 tablespoons extra virgin olive oil Helps create a glossy sauce.
1 small garlic clove, finely grated Infuses warmth into the sauce.
1/2 teaspoon kosher salt Essential for seasoning.
1/2 teaspoon freshly cracked black pepper Adds flavor depth.

For the Greens

3 cups baby arugula Introduces a peppery freshness.

For Finishing Touches

1/2 cup reserved pasta water Key for achieving a silky sauce texture.

Equipment

large pot
mixing bowl
Whisk or spatula

Method

Cooking Instructions

Bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti or linguine until al dente, around 9-11 minutes, reserving at least 1 cup of pasta water.
In a large bowl, blend 1 cup whole milk ricotta, zest of 1 lemon, 3 tablespoons fresh lemon juice, 1/2 cup Parmesan, 2 tablespoons olive oil, and 1 finely grated garlic clove until creamy.
Gradually add 1/2 cup reserved hot pasta water to the ricotta mixture to achieve a silky consistency.
Add the drained warm pasta to the sauce and toss until covered, adding more reserved pasta water if necessary.
Gently fold in 3 cups baby arugula, allowing the heat to slightly wilt it.
Taste and finalize adjustments with more lemon juice, salt, or pepper as desired.
Plate the pasta, garnishing with extra Parmesan cheese, lemon zest, and olive oil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Use freshly grated Parmesan and whole milk ricotta for optimal creaminess. Reserve pasta water for the sauce's texture.

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