Stanley Tucci’s Creamy Lemon Ricotta Pasta With Arugula
Experience the simple elegance and vibrant flavors of Stanley Tucci’s beloved Creamy Lemon Ricotta Pasta with Arugula. This dish combines perfectly al dente rigatoni with a luscious, bright sauce made from fresh ricotta, zesty lemon, aromatic garlic, and a hint of spice. Finished with peppery arugula, it's a quick yet sophisticated meal that embodies Italian comfort with a fresh twist.
Prep Time
10 minutes
Cook Time
10-12 minutes
Total Time
20-22 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly quick to prepare, perfect for weeknights.
- A delightful balance of creamy richness and bright, fresh flavors.
- Uses simple, high-quality ingredients for maximum impact.
- Comforting yet surprisingly light and refreshing.
- Impressive enough for guests, easy enough for everyday.
Ingredients
- 340 grams rigatoni pasta (12 ounces)
- 240 milliliters whole milk ricotta cheese (1 cup)
- Zest and juice of 1 large lemon
- 75 grams grated Parmesan cheese (3/4 cup), plus more for serving
- 50 grams fresh arugula (2 cups lightly packed)
- 30 milliliters extra virgin olive oil (2 tablespoons)
- 2 cloves garlic, finely minced
- 2.5 grams kosher salt (1/2 teaspoon)
- 1 gram freshly ground black pepper (1/2 teaspoon), plus more for serving
- 0.5 grams red pepper flakes (1/4 teaspoon)
- 120 milliliters reserved pasta water (1/2 cup)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until perfectly al dente, usually 10-12 minutes. Before draining, carefully scoop out 120 milliliters (1/2 cup) of the starchy pasta water and set aside. Then, drain the cooked pasta thoroughly.
- While the pasta cooks, prepare the creamy sauce base. In a spacious mixing bowl, combine the 240 milliliters (1 cup) whole milk ricotta cheese, the vibrant zest and freshly squeezed juice of one large lemon, 75 grams (3/4 cup) grated Parmesan cheese, 30 milliliters (2 tablespoons) extra virgin olive oil, the two finely minced garlic cloves, 2.5 grams (1/2 teaspoon) kosher salt, 1 gram (1/2 teaspoon) freshly ground black pepper, and 0.5 grams (1/4 teaspoon) red pepper flakes. Whisk vigorously until all ingredients are well combined and the mixture is smooth and cohesive.
- Immediately transfer the hot, drained rigatoni pasta into the bowl with the ricotta mixture. Using tongs or a large spoon, toss the pasta thoroughly, ensuring every piece is coated with the fragrant sauce. Gradually add the reserved pasta water, a tablespoon at a time, continuing to toss. The hot pasta will emulsify with the ricotta and pasta water, creating a beautifully creamy and glossy sauce that clings perfectly to the rigatoni. You may not need all the pasta water, so add it until your desired consistency is reached.
- Gently fold in the 50 grams (2 cups) of fresh arugula. The residual heat from the pasta will cause the arugula to wilt slightly, releasing its peppery notes and adding a fresh counterpoint to the rich sauce. Toss just until the arugula is tender-crisp.
- Taste the pasta and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your preference. Serve the dish immediately in warm bowls, garnished with an extra sprinkle of grated Parmesan cheese and a fresh grind of black pepper for an exquisite finish.
Tools You’ll Need
- Large stockpot
- Large mixing bowl
- Whisk
- Tongs
- Grater (for Parmesan and lemon zest)
- Measuring cups and spoons
Essential Success Tips
- Always cook your pasta al dente; it will continue to cook slightly when tossed with the hot sauce, preventing a mushy texture.
- Don't skip reserving the pasta water. Its starchiness is key to achieving a beautifully emulsified, glossy, and creamy sauce.
- Use good quality whole milk ricotta for the best texture and flavor; avoid watery, low-fat versions.
- Taste and adjust seasoning frequently. The amount of salt needed can vary based on your pasta water's salinity and cheese.
- Add the arugula just at the end. It should wilt slightly but retain some of its peppery bite and vibrant color.
Professional Cooking Secrets
- For an extra layer of depth, gently warm the olive oil with the minced garlic for about 30 seconds before adding it to the ricotta mixture. Be careful not to brown the garlic.
- A small pinch of nutmeg grated into the ricotta sauce can subtly enhance its creaminess and complexity without being overtly noticeable.
- To ensure the lemon flavor truly pops, use freshly squeezed lemon juice and zest from an organic lemon to avoid any waxy residue.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.
- For a boost of protein, consider adding grilled chicken, sautéed shrimp, or cannellini beans.
- Feel free to experiment with other leafy greens like baby spinach or finely chopped kale if arugula isn't available, though the peppery note of arugula is distinctive.
Frequently Asked Questions
Can I use different pasta shapes?
Absolutely! While rigatoni is great for holding the creamy sauce, penne, orecchiette, or even spaghetti would work beautifully with this sauce.
How can I make this dish spicier?
To increase the heat, simply add more red pepper flakes to the ricotta mixture. You could also garnish with a drizzle of chili oil.
Is it possible to make this vegan?
You can adapt this recipe by using plant-based ricotta, a dairy-free Parmesan alternative, and ensuring your pasta is egg-free. The flavor profile will be slightly different but still delicious.
Nutrition Facts (Per Serving)
Calories: 540, Protein: 23g, Fat: 22g, Carbs: 65g (per serving, estimated)
Allergy Information
Contains dairy (ricotta, Parmesan) and gluten (pasta). For a gluten-free version, use gluten-free rigatoni. For a dairy-free option, use plant-based ricotta and Parmesan alternatives.
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