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Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

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A quick and creamy Italian pasta inspired by Stanley Tucci, made with ricotta, Parmesan, lemon, and fresh arugula. Bright, zesty, and comforting, it’s a weeknight-friendly dish that tastes restaurant-worthy.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

1 lb short pasta (rigatoni or penne)

1 cup whole milk ricotta cheese

1 cup finely grated Parmesan cheese

1 tbsp grated lemon zest

1/4 cup fresh lemon juice (about 1–2 lemons)

Salt, to taste

Black pepper, to taste

1/2 cup reserved pasta water (plus more if needed)

2 cups fresh arugula

Olive oil, for drizzling

Crushed red pepper flakes, for serving

Fresh basil leaves, thinly sliced or torn (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, then drain pasta.
  2. In the same pot or a large skillet over low heat, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir until creamy.
  3. Slowly whisk in 1/2 cup reserved pasta water until smooth and velvety. Add more if needed to adjust consistency.
  4. Add pasta to the sauce and toss until evenly coated.
  5. Remove from heat and fold in arugula so it wilts slightly.
  6. Serve in bowls, drizzle with olive oil, sprinkle red pepper flakes, and garnish with fresh basil if desired. Add a lemon wedge for extra brightness.

Notes

  • Use whole milk ricotta for the best creamy texture.
  • Always zest the lemon before juicing.
  • Save pasta water—it’s essential for silky sauce.
  • Arugula can be swapped with spinach, basil, or peas.
  • Generously salt pasta water to build flavor from the start.
  • A drizzle of good olive oil elevates the dish.

Nutrition

Find it online: https://cheftinaskitchen.com/stanley-tuccis-creamy-lemon-ricotta-pasta-with-arugula/