Description
Stanley Tucci’s Creamy Lemon Ricotta Pasta With Arugula is a bright, cozy pasta dinner made with rigatoni, whole milk ricotta, fresh lemon, Parmesan, garlic, olive oil, and peppery arugula. It comes together quickly and tastes creamy, fresh, and comforting without needing heavy cream.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 3/4 cup grated Parmesan cheese, plus more for serving
- 2 cups arugula
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions.
- Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
- In a large mixing bowl, stir together the ricotta, lemon zest, lemon juice, Parmesan cheese, olive oil, minced garlic, kosher salt, black pepper, and red pepper flakes until smooth.
- Add the hot drained pasta to the ricotta mixture and toss well to coat.
- Pour in the reserved pasta water a little at a time, tossing as you go, until the sauce becomes creamy and glossy.
- Fold in the arugula and toss until it softens slightly from the heat of the pasta.
- Taste and adjust seasoning if needed. Serve immediately with extra Parmesan and more black pepper on top.
Notes
Use hot pasta so the ricotta melts into a smooth, creamy sauce. Add the reserved pasta water slowly so the sauce stays glossy instead of watery. For a milder garlic flavor, warm the minced garlic in the olive oil for 30 to 60 seconds before mixing it with the ricotta. This pasta is best served fresh, but leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 35 mg