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Creamy lemon ricotta pasta with arugula from Stanley Tucci's recipe.

Creamy Lemon Ricotta Pasta with Arugula

A light and creamy pasta dish with fresh ricotta, vibrant lemon, and peppery arugula — perfect for spring and summer nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 ounces pasta (spaghetti, fettuccine, or your choice) Choose your preference for pasta type.
  • 1 cup fresh ricotta cheese Use whole-milk ricotta for the best texture.
  • 1 lemon Zest of 1 lemon Fresh zest enhances flavor.
  • ½ cup freshly squeezed lemon juice About 2–3 lemons needed.
  • 2 cups arugula Fresh when possible.
  • ¼ cup Parmesan cheese, grated Freshly grated is best.
  • 2 tablespoons olive oil
  • Salt and pepper to taste Adjust according to preference.
  • Optional: Fresh basil leaves for garnish Enhances presentation and flavor.

Method
 

Preparation
  1. Zest the lemon first, then squeeze enough juice to get about 1/2 cup, keeping zest and juice separate.
  2. Grate the Parmesan and set aside.
  3. Rinse and dry the arugula, chopping roughly if leaves are large.
  4. Measure out the ricotta and olive oil.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook until just shy of al dente, usually 1–2 minutes less than package instructions.
  3. Reserve about 1 to 1 1/2 cups of the starchy pasta water before draining.
  4. Salt the pasta water generously.
Make the Lemon-Ricotta Sauce
  1. In a large skillet over low heat, add the ricotta, lemon zest, lemon juice, olive oil, and a splash of reserved pasta water.
  2. Whisk or stir until the ricotta loosens into a silky sauce.
  3. Keep the heat low to warm and emulsify the ricotta without cooking it into lumps.
Combine Pasta and Sauce
  1. Add the drained pasta to the skillet and toss gently with tongs.
  2. Add more reserved pasta water as needed until the sauce coats the noodles.
  3. Stir in grated Parmesan and season with salt and pepper.
Finish with Arugula and Serve
  1. Remove pan from heat and fold in arugula to wilt slightly.
  2. Adjust lemon, salt, and pepper to taste, and garnish with basil leaves and extra Parmesan.
  3. Serve hot with a drizzle of olive oil.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of liquid to loosen sauce. Great options for variation include roasted lemon for sweetness or adding proteins like chicken or shrimp.