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Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula Bliss

Discover Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula, a vegetarian delight combining firm pasta, creamy ricotta, zesty lemon, and fresh arugula.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces pasta Any shape like spaghetti or fettuccine
For the Sauce
  • 1 cup ricotta cheese Store-bought or homemade
  • 1 lemon juice Adjust to taste
  • 1 tablespoon lemon zest Fresh zest preferred
  • 2 tablespoons olive oil Extra virgin for best taste
For the Finish
  • 2 cups arugula Could substitute with spinach
  • 1/4 cup parmesan cheese Can use nutritional yeast for vegan option

Equipment

  • Large pot
  • Mixing bowl
  • tongs

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add your preferred pasta and cook until al dente, about 8-10 minutes.
  2. In a mixing bowl, combine ricotta cheese, lemon juice, lemon zest, olive oil, and salt. Mix until creamy.
  3. Add the cooked pasta to the sauce and toss gently. If needed, add reserved pasta water for desired consistency.
  4. Fold in the arugula and mix until just wilted.
  5. Plate the pasta, garnish with shaved Parmesan, and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best texture, combine pasta with sauce immediately after cooking. Adjust lemon for milder taste if desired. Serve fresh for optimal flavor.

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