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Indulge in Stanley Tucci’s Creamy Lemon Ricotta Pasta

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

Ingredients

  • 12 oz pasta linguine or fettuccine
  • 15 oz ricotta cheese
  • 1 lemon zested and juiced
  • 2 cups fresh arugula
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Cook the pasta in boiling salted water according to package instructions until al dente.
  • In a large skillet, heat olive oil over medium heat and add the fresh arugula.
  • Once the arugula is wilted, reduce heat and stir in ricotta, lemon juice, and lemon zest.
  • Add the cooked pasta to the skillet, tossing to coat with the sauce.
  • Stir in the grated Parmesan and season with salt and pepper to taste.
  • Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.