Stanley Tucci’s Creamy Lemon Ricotta Pasta With Arugula
This Stanley Tucci’s Creamy Lemon Ricotta Pasta With Arugula recipe combines creamy ricotta, fresh lemon, garlic, Parmesan, and arugula for a quick pasta dinner.
Equipment
- Large pot for boiling pasta
- Colander or pasta strainer
- Mixing bowl
- Microplane or fine grater (for lemon zest and Parmesan)
- Citrus juicer (optional)
- Large skillet or sauté pan
- Tongs or pasta spoon
- Chef’s knife
- Cutting board
Ingredients
For the pasta:
- 12 oz pasta spaghetti, linguine, or fettuccine
- 1 cup whole milk ricotta cheese
- 1 large lemon zest and 2 tablespoons juice
- 2 cups fresh arugula
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic finely minced
- ½ teaspoon sea salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup reserved pasta cooking water
Optional garnish:
- Extra Parmesan cheese
- Fresh cracked pepper
- Lemon zest
- Drizzle of olive oil
Instructions
Step 1: Bring the Pasta Water to Life
- Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil. The water should taste slightly salty like the sea—this ensures the pasta itself is well seasoned.
- Add the pasta and cook according to package instructions until al dente, meaning tender but still slightly firm when bitten.
- Before draining, reserve ½ cup of pasta water. This starchy water will help create the silky sauce later.
Step 2: Prepare the Ricotta Lemon Base
- In a mixing bowl, combine:
- Ricotta cheese
- Lemon zest
- Lemon juice
- Olive oil
- Salt and pepper
- Stir everything together until smooth and creamy.
- As you mix, the lemon zest releases its fragrant oils. The aroma is bright, fresh, and slightly sweet—one of my favorite kitchen moments.
Step 3: Sauté the Garlic
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the minced garlic and cook for about 30–45 seconds, just until fragrant. Be careful not to brown it too much. You want the garlic soft and aromatic, not bitter.
- The scent of garlic sizzling in olive oil always makes my kitchen feel alive.
Step 4: Add the Hot Pasta
- Transfer the freshly drained pasta directly into the skillet with the garlic.
- Toss gently with tongs so the pasta absorbs that light garlic flavor.
- Add a few tablespoons of the reserved pasta water to keep everything loose and glossy.
Step 5: Create the Creamy Sauce
- Turn the heat to low and add the ricotta mixture to the pasta.
- Toss the pasta slowly while adding small splashes of the reserved pasta water. The ricotta will melt and transform into a creamy, silky sauce that coats each noodle.
- Watch the texture carefully—you want it smooth and glossy, not thick or clumpy.
Step 6: Add Arugula and Parmesan
- Now fold in:
- Fresh arugula
- Grated Parmesan cheese
- The heat from the pasta will gently wilt the arugula. Its peppery flavor balances the richness of the ricotta perfectly.
- Continue tossing until everything is well combined.
Step 7: Taste and Finish
- Taste the pasta and adjust seasoning if needed. Sometimes I add an extra squeeze of lemon for brightness or another sprinkle of Parmesan for richness.
- Finish with:
- Fresh black pepper
- Extra lemon zest
- A drizzle of olive oil
- Serve immediately while warm and creamy.