Creamy Lemon Ricotta Pasta with Arugula and Rigatoni
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula features tender pasta tossed in a silky ricotta and lemon sauce with peppery greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces spaghetti or rigatoni
1 cup whole milk ricotta cheese
1 lemon zested and juiced
2 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese plus more for serving
2 cups fresh baby arugula
Salt and freshly cracked black pepper to taste
Red pepper flakes optional
Instructions
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Bring a large pot of salted water to a boil and cook pasta until al dente reserving 1 cup pasta water.
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In a bowl combine ricotta, lemon zest, lemon juice, olive oil, Parmesan, salt, and pepper.
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Drain pasta and immediately add to ricotta mixture.
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Toss gently adding reserved pasta water gradually until sauce is creamy and smooth.
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Fold in arugula and toss until slightly wilted.
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Adjust seasoning and serve topped with extra Parmesan and black pepper
Notes
Add pasta water slowly to control consistency.
Drain ricotta briefly if very wet.
Serve immediately for best texture.