Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

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Few dishes strike the perfect balance between creamy, zesty, and fresh like Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula. This pasta is a celebration of simplicity and bold flavor—velvety ricotta blends seamlessly with bright lemon zest and juice, creating a sauce that clings perfectly to the rigatoni. The peppery arugula adds a welcome contrast, while a finishing sprinkle of Parmesan and red chili flakes elevates it into something irresistible.

This pasta is not just comforting—it’s elegant. Whether you’re cooking for guests or throwing together a weeknight dinner, this dish delivers restaurant-quality taste with minimal fuss. It’s a one-bowl wonder bursting with texture and flavor, combining pantry staples into something truly extraordinary.

Why You’ll Love This Creamy Lemon Ricotta Pasta with Arugula

• It’s light yet indulgent, with a creamy texture that doesn’t feel heavy.
• Comes together in under 30 minutes – ideal for a quick but impressive meal.
• Requires minimal ingredients, most of which you probably already have.
• Perfect balance of tangy, savory, and spicy flavors.
• Works equally well warm or as a chilled leftover lunch.

Preparation Phase & Tools to Use

To make this dish shine, it helps to have a few reliable tools:

• Large Pot: For boiling pasta to al dente perfection.
• Strainer/Colander: Essential for draining pasta while reserving the starchy cooking water.
• Mixing Bowl: You’ll need a large one to mix the ricotta, lemon juice, zest, and seasonings.
• Microplane/Zester: A fine zester is key to extracting bright, aromatic lemon zest without bitterness.
• Tongs or Pasta Spoon: Helps toss and coat the pasta evenly with the ricotta mixture.
• Box Grater: For freshly grating Parmesan, which melts beautifully into the hot pasta.

Each tool plays a part in keeping this recipe smooth and stress-free. Proper tools ensure your timing, texture, and consistency are just right.

Preparation Tips

Make sure to salt your pasta water generously; it’s the only chance to season the pasta itself. Always reserve a cup of pasta water before draining—it’s liquid gold for emulsifying the sauce. When mixing the ricotta base, let the ingredients come to room temperature to prevent clumping. Add pasta water gradually while tossing the pasta to control the creaminess. Lastly, add the arugula right before serving to preserve its peppery bite and vibrant color.

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Ingredients for Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

• 12 oz rigatoni or short pasta of choice
• 1 cup whole milk ricotta cheese
• Zest of 2 lemons
• Juice of 1 large lemon (about 2 tbsp)
• 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
• 2 cups fresh arugula
• 1 garlic clove, finely grated or minced (optional)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt, to taste (for both pasta water and seasoning)
• Freshly ground black pepper, to taste
• 1/2 cup reserved pasta water (use as needed)
• Extra virgin olive oil (drizzle for garnish, optional)

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Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the rigatoni and cook until al dente according to the package directions. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.

Step 2: Prepare the Ricotta Lemon Base

While the pasta is cooking, in a large mixing bowl combine the ricotta cheese, lemon zest, lemon juice, Parmesan, garlic (if using), red pepper flakes, salt, and black pepper. Mix until smooth and creamy. Let it sit at room temperature so the flavors meld and the cheese softens.

Step 3: Toss the Pasta with the Sauce

Add the hot drained pasta directly into the ricotta mixture. Toss thoroughly using tongs or a pasta spoon. Add the reserved pasta water, a little at a time, until the sauce reaches a luscious, creamy consistency that coats every piece of pasta.

Step 4: Add Arugula and Finish the Dish

Fold in the fresh arugula right before serving. The residual heat from the pasta will wilt the greens slightly without turning them soggy. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.

Step 5: Serve and Garnish

Plate the pasta in shallow bowls. Top with additional grated Parmesan, a drizzle of extra virgin olive oil, freshly ground black pepper, and a pinch of red pepper flakes for extra flair. Serve immediately while warm and creamy.

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Notes

This pasta dish is incredibly versatile. You can substitute rigatoni with penne, fusilli, or even spaghetti depending on what you have on hand. For a richer flavor, opt for whole milk ricotta. The lemon juice and zest bring balance and brightness, so don’t skip them or reduce their quantity. If you’re looking to add protein, grilled chicken or sautéed shrimp pair beautifully without overpowering the delicate sauce. For extra depth, a small spoonful of pesto or a handful of toasted pine nuts makes a great addition.

Watch Out for These Mistakes While Cooking

• Using low-quality ricotta: The flavor and texture of this dish depend heavily on the quality of the ricotta. Avoid grainy or watery versions.
• Overcooking the pasta: The pasta should be al dente to hold its shape and texture in the creamy sauce.
• Skipping the pasta water: This starchy liquid is crucial for loosening the ricotta and binding the sauce to the pasta.
• Adding arugula too early: Doing so can result in soggy, over-wilted greens. Add it at the very end for freshness.
• Not seasoning the ricotta mixture: Taste it before combining with pasta—adjust lemon, salt, and pepper for the best flavor.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to restore creaminess. Microwave in 30-second intervals, stirring in between, or warm gently on the stove over low heat. Note that the arugula will wilt further after storage, but the flavor will remain intact. It’s not recommended to freeze this pasta, as ricotta can separate and become grainy after thawing.

Estimated Nutrition (per serving, based on 4 servings)

• Calories: 430 kcal
• Protein: 17g
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 49g
• Fiber: 3g
• Sugar: 3g
• Sodium: 280mg
• Cholesterol: 35mg

Frequently Asked Questions

Can I use low-fat ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta gives a creamier, richer result. Low-fat versions can be slightly grainy.

Is there a vegan option for this recipe?

You can substitute dairy-based ricotta with a high-quality vegan ricotta and skip the Parmesan or use a plant-based alternative.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the ricotta mixture and store it in the fridge for up to a day before mixing with pasta.

What’s a good substitute for arugula?

Baby spinach, watercress, or even chopped basil work well as alternatives.

How can I make the sauce even creamier?

Add a splash of heavy cream or a bit of cream cheese to the ricotta mixture for extra richness.

What pasta shapes work best for this recipe?

Short pastas like rigatoni, penne, or fusilli work best because they hold onto the sauce well.

Can I serve this cold as a pasta salad?

Yes! It makes a great cold lunch. Chill completely and stir in a little olive oil before serving.

How do I make it more kid-friendly?

Leave out the red pepper flakes and reduce the lemon juice slightly for a milder, creamier version.

Conclusion

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula proves that extraordinary meals don’t require complicated techniques or hard-to-find ingredients. This recipe captures the soul of Italian cooking—elevating simple, fresh components into a dish that’s both satisfying and elegant. Whether it becomes a quick weeknight go-to or a star at your next dinner party, it’s guaranteed to impress. Add this to your rotation and prepare for compliments.

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