Description
Stanley Tucci’s Creamy Lemon Ricotta Pasta With Arugula is a bright, creamy, easy recipe that feels elegant but comes together fast. This quick dinner is packed with fresh lemon flavor, smooth ricotta, tender pasta, and peppery arugula, making it one of those easy dinner ideas and comfort food ideas you will want to keep on repeat.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 cup whole milk ricotta cheese
- 1 lemon zest and juice
- 3/4 cup grated Parmesan cheese
- 2 cups arugula
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup reserved pasta water
Instructions
- Step: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Step: In a large mixing bowl, stir together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, salt, black pepper, and red pepper flakes until smooth.
- Step: Add the hot drained pasta to the bowl and toss well. Pour in the reserved pasta water a little at a time until the sauce becomes creamy and glossy.
- Step: Fold in the arugula and toss until it softens slightly from the heat of the pasta.
- Step: Taste and adjust seasoning if needed, then serve immediately with extra Parmesan and a little more black pepper on top.
Notes
Do not rinse the pasta after draining, because the starch on the surface helps the ricotta sauce turn silky instead of dry or grainy.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 498 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 32 mg
Keywords: creamy lemon ricotta pasta, Stanley Tucci pasta, arugula pasta, quick dinner, easy dinner ideas, creamy pasta recipe, ricotta pasta recipe