Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

There’s something magical about discovering a recipe that feels like a warm hug on a plate, and Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is exactly that. It all began on a rainy afternoon when I stumbled upon Tucci’s cooking show and was captivated by the way he transformed simple, fresh ingredients into a stunning dish. The lemons, so bright and zesty, danced with the creamy ricotta while the arugula whispered freshness from the garden. I couldn’t help but recreate it in my cozy kitchen, where the smell of lemon filled the air, mingling perfectly with the nutty notes of Parmesan. Each bite was a delightful balance of flavors—tangy, creamy, and just a hint of peppery goodness from the arugula. This dish quickly became a family favorite, especially during those weeknight dinners when something delicious and comforting is required. Trust me; once you make this pasta, you’ll fall in love just like I did.

Table of Contents

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, dinner will be ready in under 30 minutes!
• Creamy and Flavorful: The ricotta and Parmesan create a silky texture, while the lemon adds a refreshing brightness.
• Healthy Twist: Packed with arugula, you’re not just indulging but also sneaking in some greens!
• Crowd-Pleasing: Perfect for impressing guests or cozying up with loved ones—everyone will ask for seconds.
• Versatile: This dish is easy to modify based on what you have in your pantry or fridge!

Ingredients

• 1 pound short pasta (like rigatoni or penne): Choose a pasta shape that holds the sauce well—this will add to the creaminess in every bite!
• 1 cup whole milk ricotta cheese: This creamy delight brings the dish together, creating a rich sauce that hugs the pasta.
• 1 cup finely grated Parmesan cheese: For that irresistible umami flavor—go for fresh for the best results!
• 1 tablespoon grated lemon zest: This adds a vibrant brightness and aromatic depth—you’ll love the smell as it cooks!
• 1/4 cup fresh lemon juice (about 1 to 2 lemons): Fresh juice is key for that zesty kick—don’t skip this part!
• Salt (to taste): This will enhance all the flavors—start with a little and adjust as needed.
• Black pepper (to taste): Freshly cracked pepper adds warmth and a bit of spice—don’t be shy!
• 1/2 cup reserved pasta water (plus more if needed): This starchy liquid helps bind the sauce together and adjust its creaminess.
• 2 cups fresh arugula: This peppery green adds freshness and color—plus, it wilts beautifully in the warm pasta.
• Olive oil (for drizzling): A splash of good quality olive oil elevates the whole dish—treat yourself!
• Crushed red pepper flakes (for serving): For those who like a little kick—use as much or as little as you prefer!
• Fresh basil leaves (optional): Use as a garnish for a pop of color and a hint of herbal aroma.

Full recipe card is below.

How to Make It

1. Cook the Pasta

Bring a large pot of salted water to a boil, then add the pasta. Cook according to package instructions until al dente. Be sure to reserve 1 cup of pasta water before draining—this will transform your sauce!

2. Make the Sauce

In the same pot, add the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Stir over low heat until everything combines into a creamy, luscious mixture. The aroma will be divine!

3. Add Pasta Water

Slowly mix in the reserved pasta water, a little at a time, until the sauce is smooth and creamy. You want it to coat the pasta beautifully, so feel free to add more water if needed!

4. Toss Pasta in Sauce

Add the drained pasta back into the pot and stir, ensuring every piece is lovingly coated with that dreamy sauce. Oh, the smoothness!

5. Stir in Arugula

Off the heat, gently fold in the arugula until it wilts slightly—this should take just a minute. The greens will add a fresh element that brightens the whole dish.

6. Serve

Plate your pasta with a generous drizzle of olive oil, a sprinkle of red pepper flakes, and some extra Parmesan if you’re feeling indulgent. Garnish with fresh basil and serve each plate with a lemon wedge for an extra zing!

Pro Tips for Success

• Use Fresh Ingredients: Fresh lemon juice and high-quality cheese will make a big difference in flavor.
• Don’t Overcook the Pasta: Al dente is key! It’ll continue to cook in the sauce a bit, so undercooked is the way to go.
• Adjust Creaminess to Taste: Don’t hesitate to add more pasta water or ricotta if you prefer a creamier sauce.

Flavor Variations

• Seasonal Veggies: Swap the arugula for spinach in the winter or toss in cherry tomatoes during summer for extra color and sweetness.
• Protein Power: Add grilled chicken or shrimp for a heartier meal.
• Herb Swaps: Experiment with different herbs like parsley or mint to change up the flavor profile.

Serving Suggestions

Pair this delicious pasta with a simple side salad of mixed greens drizzled with balsamic vinaigrette for a fresh contrast. A glass of crisp white wine or a sparkling lemonade perfectly complements the lemony zing of the dish.

Make-Ahead & Storage

You can prep the ingredients ahead of time and keep them in the fridge. However, for the best flavor and texture, assemble and serve fresh! If made ahead, store in an airtight container in the fridge for up to 3 days.

Leftovers

Transform leftovers into a hearty bake by layering the pasta with some cheese in a baking dish, adding a splash of broth, and baking until golden and bubbly—yum!

Freezing

While this pasta is best enjoyed fresh, you can freeze the sauce (without the arugula). Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Reheating

To reheat, the skillet method is best—just add a splash of water or broth and gently warm over low heat until heated through. You can also microwave in short intervals, stirring frequently, for quick results.

FAQs

Can I use a different type of cheese?
Absolutely! Goat cheese or a blend of cheeses can add unique flavors to this dish.

Is this recipe vegetarian?
Yes, it is! Just ensure your cheese is rennet-free if you want it to be fully vegetarian.

Can I make this gluten-free?
Certainly! Just swap the pasta for your favorite gluten-free variety.

How can I add more protein?
Mix in grilled chicken, shrimp, or even chickpeas for a delicious protein punch!

Final Thoughts

There you have it, my friends! Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula is a warm bowl of goodness that not only satisfies the soul but speaks to the cozy spirit of home cooking. So, roll up those sleeves, grab your apron, and let the lemony vibes fill your kitchen. Can’t wait for you to experience the magic of this dish. Happy cooking and enjoy every delightful bite! 🍋❤️