Description
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a vibrant and zesty dish that brings a burst of flavor to your table. This quick and easy pasta recipe features creamy ricotta cheese, fresh lemon juice, and peppery arugula, all tossed together for a delightful meal in under 30 minutes. Ideal for weeknight dinners or impressing guests, this dish will have everyone asking for seconds.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup fresh ricotta cheese
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 cups fresh arugula
- 2 tbsp extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).
- Stir in ricotta cheese, lemon juice, and zest. Gradually add reserved pasta water until desired creaminess is achieved.
- Toss cooked pasta into the skillet with the sauce until well coated.
- Gently fold in arugula until slightly wilted but vibrant.
- Serve topped with grated Parmesan and an optional drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg