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–+ servings

Stanley Tucci's Creamy Lemon Ricotta Pasta with Arugula

Sally Thompson
This creamy lemon ricotta pasta with arugula is the perfect balance of rich, fresh, and comforting flavors. Tender rigatoni is coated in a silky ricotta and Parmesan sauce with bright lemon zest, fresh garlic, and peppery arugula for an easy dinner that feels restaurant-worthy. Whether you need quick dinner ideas, a simple pasta recipe, an easy weeknight meal, or comforting food ideas with fresh ingredients, this Stanley Tucci-inspired pasta delivers incredible flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 12 ounces rigatoni pasta
  • 1 cup whole milk ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 large lemon zested and juiced
  • 3 cups fresh arugula
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt plus more for pasta water
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup reserved pasta water

Instructions
 

  • 1. Bring a large pot of salted water to a rolling boil.
  • 2. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  • 3. In a large bowl, combine ricotta cheese, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Stir until smooth.
  • 4. Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes, then sauté until fragrant.
  • 5. Add the drained rigatoni to the skillet and toss gently to coat in the garlic oil.
  • 6. Remove the skillet from the heat. Add the ricotta mixture and slowly stir in reserved pasta water until a creamy sauce forms.
  • 7. Fold in the fresh arugula and toss until slightly wilted.
  • 8. Taste and adjust seasoning with extra salt, pepper, lemon juice, or Parmesan if needed.
  • 9. Serve immediately topped with additional Parmesan cheese, lemon zest, and black pepper.

Notes

Always reserve extra pasta water because it helps create the smoothest and creamiest ricotta sauce.
Add the ricotta mixture off the heat to prevent the sauce from becoming grainy or separating.
Freshly grated Parmesan melts much better than pre-shredded cheese and gives the pasta a richer flavor.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 57gProtein: 20gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 38mgSodium: 640mgFiber: 4gSugar: 4g
Keyword creamy lemon pasta, easy dinner recipe, Italian pasta recipe, lemon ricotta rigatoni, pasta with arugula, quick pasta recipe, ricotta pasta, Stanley Tucci pasta
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