Description
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is the perfect dish for anyone craving a burst of fresh flavors in a quick and easy meal. This delightful pasta combines the creaminess of ricotta cheese with the zesty brightness of lemon, all enhanced by the peppery notes of arugula. Ideal for weeknight dinners or elegant gatherings, this recipe comes together in just 30 minutes, making it a go-to favorite for busy cooks. Whether served as a main course or a side dish, it’s sure to impress family and friends with its vibrant taste and simple preparation.
Ingredients
Scale
- 12 ounces pasta (spaghetti or fettuccine)
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (2–3 lemons)
- 2 cups arugula
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- In a mixing bowl, blend ricotta, lemon zest, and juice until smooth; season with salt and pepper.
- In the pot, combine drained pasta with ricotta mixture, arugula, and olive oil. Toss gently, adding reserved pasta water for creaminess.
- Serve topped with Parmesan cheese and optional basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 490
- Sugar: 2g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg