Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula
Indulge in the delightful taste of Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula, a perfect blend of creamy ricotta, zesty lemon, and vibrant arugula. This dish is a showstopper for dinner parties or a comforting weeknight meal. The creamy texture combined with the fresh flavors creates an irresistible experience for pasta lovers. Enjoy this quick and easy recipe that’s not only delicious but also packed with nutrients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 12 ounces pasta (spaghetti or fettuccine)
- 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 grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Instructions
- Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- In a mixing bowl, whisk together ricotta cheese, lemon zest, and lemon juice until smooth. Add reserved pasta water gradually to achieve the desired consistency.
- Return drained pasta to the pot, add the ricotta mixture, and gently toss until evenly coated. Stir in arugula until just wilted.
- Drizzle with olive oil, season with salt and pepper, and garnish with grated Parmesan and fresh basil if desired. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg