Description
Indulge in the vibrant flavors of Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula—a delightful dish that captures the essence of summer. This easy-to-follow recipe features creamy ricotta, zesty lemon, and fresh arugula, making it perfect for any occasion, from weeknight dinners to festive gatherings. With minimal prep and cooking time, you can savor this refreshing pasta that delights both adults and kids alike.
Ingredients
Scale
- 1 pound short pasta (rigatoni or penne)
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- Salt (to taste)
- Black pepper (to taste)
- 2 cups fresh arugula
- Olive oil (for drizzling)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In the same pot or a large skillet over low heat, mix ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper until creamy.
- Gradually add reserved pasta water until the sauce is smooth and velvety.
- Toss the drained pasta with the sauce until evenly coated.
- Gently fold in arugula just off the heat to slightly wilt it.
- Serve immediately with olive oil drizzled on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 570
- Sugar: 3g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg