Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Delight

Experience the delightful clash of rich and zesty flavors in Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula, a quick and elegant dish perfect for any gathering.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz spaghetti or fettuccine Any shape works

For the Sauce

1 cup ricotta cheese Can substitute with plant-based ricotta for vegan
1 each lemon (juice and zest) Adjust to taste
2 tbsp olive oil Use high-quality extra virgin oil
to taste salt
to taste black pepper

For the Greens

2 cups arugula Spinach can be a substitute
1/4 cup Parmesan cheese Optional for vegan version

Equipment

Large pot
Medium skillet

Method

Steps

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes.
In a medium skillet, heat olive oil and add ricotta cheese. Stir gently while adding lemon juice and zest to create a creamy sauce.
Add drained pasta to the skillet with the sauce, tossing gently for about 2 minutes to coat the pasta.
Stir in arugula until slightly wilted. If needed, add reserved pasta water to adjust sauce consistency. Season with salt and pepper.
Serve the pasta warm, garnished with Parmesan cheese and a drizzle of olive oil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Reserve pasta water to adjust sauce consistency. Always add arugula right before serving.

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