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 of pasta (spaghetti, fettuccine, or your choice)
- 1 cup fresh ricotta cheese
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 2 cups arugula
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Instructions
- In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix until smooth and creamy.
- Add the cooked pasta to the bowl with the ricotta mixture. Pour in the reserved pasta water gradually, mixing until the sauce reaches your desired creamy consistency.
- Toss in the arugula and gently mix until it wilts slightly from the heat of the pasta.
- Drizzle with olive oil, and sprinkle in salt and pepper to taste. Add the grated Parmesan cheese and stir to combine.
- Taste and adjust the seasoning if necessary, adding more lemon juice if you prefer a tangier flavor.
- Transfer to serving plates while hot, and garnish with additional Parmesan and fresh basil leaves if desired.
Notes
- This dish serves well as a main course or a side dish.
- Adjust the amount of lemon juice to suit your taste preferences.
- Fresh basil adds a nice touch but is optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling and mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg