Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula
Dive into Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula—a bright and easy dinner that’s bursting with flavor! Try it tonight!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 1 cup whole milk ricotta
- 1 large lemon (zested and juiced)
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove (finely grated)
- 3 cups baby arugula
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a mixing bowl, combine the ricotta, lemon zest, lemon juice, Parmesan cheese, olive oil, garlic, salt, and pepper. Stir until smooth.
- Add the drained pasta to the ricotta mixture and toss gently to coat. Gradually add reserved pasta water to achieve desired creaminess.
- Fold in arugula until slightly wilted. Adjust seasoning if necessary.
- Serve immediately with additional Parmesan and lemon zest on top.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg