Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

Stanley Tucci’s Creamy Lemon Ricotta Pasta is a celebration of simplicity—quick, fresh, and bursting with zesty lemon flavor. With just a handful of everyday ingredients, this dish transforms into a creamy, satisfying bowl of pasta that feels effortlessly elegant. Ricotta and Parmesan form a silky sauce, brightened with lemon juice and zest, while a handful of arugula adds a peppery finish. It’s an Italian-inspired weeknight meal that comes together in under 30 minutes—no garlic, no fuss, just pure comfort.

Why You’ll Love This Recipe

• Ready in under 30 minutes—ideal for busy weeknights

• Creamy without being heavy—light, fresh, and flavorful

• Uses pantry staples—no specialty shopping required

• Customizable with greens or seasonal add-ins

• Feels restaurant-worthy with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Short pasta such as rigatoni or penne

• Whole milk ricotta cheese

• Finely grated Parmesan cheese

• Fresh lemon zest

• Fresh lemon juice

• Salt and black pepper

• Reserved pasta water

• Fresh arugula

• Olive oil

• Crushed red pepper flakes (optional)

• Fresh basil (optional)

Directions

1. Cook the Pasta

   • Bring a large pot of salted water to a boil.

   • Add pasta and cook until al dente, following the package instructions.

   • Before draining, reserve 1 cup of the pasta water. Drain and set aside.

2. Make the Sauce

   • In the same pot or a large skillet over low heat, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.

   • Stir continuously until smooth and creamy.

3. Add Pasta Water

   • Slowly pour in about ½ cup of the reserved pasta water.

   • Stir or whisk until the sauce becomes velvety. Add more water if needed to reach desired consistency.

4. Toss Pasta in Sauce

   • Add cooked pasta to the sauce and stir to coat evenly.

5. Add Arugula

   • Turn off the heat. Fold in the arugula gently—it will wilt slightly from the pasta’s heat.

6. Serve and Garnish

   • Scoop pasta into bowls. Drizzle with olive oil, sprinkle red pepper flakes, and garnish with extra Parmesan and fresh basil if desired.

   • Serve with a lemon wedge for extra brightness.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Greens: Swap arugula with spinach, kale, or basil.

• Protein boost: Add grilled chicken, shrimp, or chickpeas.

• Nutty twist: Top with toasted pine nuts or chopped walnuts.

• Extra tang: Stir in a spoonful of Greek yogurt with the ricotta for a tangier finish.

• Gluten-free: Use your favorite gluten-free pasta.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce.

• Freezing: Not recommended, as ricotta sauces tend to separate when thawed.

FAQs

Can I use low-fat ricotta?

You can, but whole milk ricotta delivers the best creamy texture and flavor.

What pasta shapes work best?

Short pastas like rigatoni, penne, or fusilli hold the sauce well, but spaghetti or fettuccine also work if preferred.

Do I need to heat the sauce for a long time?

No, just enough to warm and blend the ingredients—avoid boiling or overheating the ricotta.

Can I skip the arugula?

Yes, the arugula is optional. Baby spinach, basil, or even frozen peas are great substitutes.

How can I make it spicier?

Add a generous pinch of red pepper flakes or a dash of hot sauce to the sauce while stirring.

What if my sauce is too thick?

Add more reserved pasta water, a tablespoon at a time, until the desired consistency is reached.

Can I add garlic?

Absolutely. For a garlicky twist, sauté a minced garlic clove in olive oil before adding the sauce ingredients.

Is it okay to use bottled lemon juice?

Fresh lemon juice is best for flavor and brightness, but bottled juice can work in a pinch.

Can I prep any components ahead?

You can zest and juice the lemons and grate the Parmesan in advance. The pasta is best cooked fresh.

What wine pairs well with this pasta?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or a light Italian Vermentino complements the lemony notes beautifully.

Conclusion

Stanley Tucci’s Creamy Lemon Ricotta Pasta is proof that simple ingredients, when thoughtfully combined, can result in something truly special. With bright citrus, creamy cheese, and a touch of green, this pasta delivers elegance with ease. Whether you’re cooking in sweatpants or hosting friends, this dish is your go-to for comfort, style, and flavor—all in under 30 minutes.