Description
This Creamy Lemon Ricotta Pasta with Arugula is a bright and refreshing dish inspired by Stanley Tucci. Made with whole milk ricotta, fresh lemon juice and zest, garlic, and peppery arugula, it’s an easy vegetarian pasta that’s creamy, zesty, and packed with flavor. Perfect for quick dinners or light entertaining. Keywords: lemon ricotta pasta, creamy pasta recipe, vegetarian pasta, Stanley Tucci pasta.
Ingredients
8 oz pasta
1 cup whole milk ricotta
1 lemon, zested and juiced
2 cloves garlic, minced
2 tbsp olive oil
¼ cup freshly grated Parmesan cheese
2 cups fresh arugula
½ tsp salt
¼ tsp black pepper
½ cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
2. In a large bowl, whisk together the ricotta, lemon zest, lemon juice, salt, and pepper. Add a few tablespoons of hot pasta water to loosen the mixture into a sauce.
3. In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Remove from heat.
4. Add the hot pasta into the ricotta mixture. Pour in the garlic-infused olive oil and toss to coat. Add pasta water as needed to achieve a creamy consistency.
5. Fold in the fresh arugula gently, allowing the residual heat to slightly wilt the greens.
6. Sprinkle with Parmesan cheese, adjust seasoning if needed, and serve warm.
Notes
The lemon juice adds the perfect acidity to balance the creamy ricotta.
Use high-quality ricotta for best texture and flavor.
Don’t skip the reserved pasta water — it brings the sauce together beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg