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Creamy Lemon Ricotta Pasta with Arugula Inspiration

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 12 ounces fettuccine or pasta of choice
  • 1 cup ricotta cheese
  • 1 lemon zest and juice
  • 2 cups arugula
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Cook the pasta according to package instructions in salted water.
  • While the pasta cooks, prepare the sauce by combining ricotta, lemon zest, and lemon juice in a bowl.
  • Once the pasta is done, reserve some pasta water and drain the rest.
  • Combine the drained pasta with the ricotta mixture in a large bowl.
  • Add olive oil, arugula, and Parmesan cheese, stirring gently.
  • Adjust the consistency with reserved pasta water as necessary.
  • Taste for seasoning, adding salt and pepper as needed.
  • Serve immediately, garnished with additional Parmesan and a drizzle of olive oil.