Stanley Tucci’s Creamy Lemon Ricotta Pasta – Easy Lemon Ricotta Pasta Recipe
This Stanley Tucci’s Creamy Lemon Ricotta Pasta is an easy lemon ricotta pasta recipe with fresh arugula, creamy cheese, and bright citrus flavor—perfect for a quick elegant meal.
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowl
- Zester or fine grater
- Wooden spoon or tongs
Ingredients
- 1 lb (450 g) pasta (spaghetti, linguine, or penne)
- 1 cup fresh ricotta cheese
- Zest of 1 large lemon
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
- 2 cups fresh arugula
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente.
- While pasta cooks, whisk ricotta, lemon zest, lemon juice, and olive oil in a bowl until smooth. Season lightly with salt and pepper.
- Reserve ½ cup of pasta water, then drain pasta.
- Return pasta to the pot and add ricotta mixture. Toss gently, adding reserved water gradually until sauce is creamy and coats the pasta.
- Fold in arugula just before serving, allowing it to wilt slightly from the heat.
- Taste and adjust seasoning. Serve immediately with extra zest or black pepper on top.
Notes
- Ricotta: Fresh ricotta gives the best flavor, but high-quality store-bought works well.
- Arugula: Add at the end to keep it vibrant. Substitute with spinach or baby kale if preferred.
- Pasta water: Essential for creaminess—don’t skip it.
- Make it vegan: Use plant-based ricotta or cashew cream.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water.