Description
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a delightful dish that combines fresh flavors and creamy textures.
Ingredients
Scale
- 12 ounces pasta (preferably fettuccine or spaghetti)
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons olive oil
- 2 cups fresh arugula
- Salt, to taste
- Freshly cracked black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, and olive oil. Mix until smooth and creamy.
- Add the drained pasta to the bowl with the ricotta mixture. Toss to combine, adding reserved pasta water as needed to achieve your desired consistency.
- Gently fold in the fresh arugula, allowing it to wilt slightly from the heat of the pasta.
- Taste and adjust seasoning with salt and freshly cracked black pepper.
- Divide the pasta among serving plates. Top with freshly grated Parmesan cheese and additional cracked pepper for garnish.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: Stanley Tucci, Creamy Lemon, Ricotta Pasta