I first saw Stanley Tucci make this lemon ricotta pasta on TV, mid-episode of his show where he’s casually charming, effortlessly stylish, and somehow making pasta look like high art.
There he was, zesting a lemon with the kind of grace that made me question every meal I’d ever slapped together. No garlic, no complicated sauce—just a handful of ingredients and that perfectly crisp Italian confidence.
I figured, if Stanley can make dinner look that easy (and wear a blazer while doing it), maybe I could pull this off in my sweatpants.
So I gave it a shot. Fifteen minutes later, I had a bowl of creamy, fresh, lemony goodness that tasted like spring and comfort all at once. It’s the kind of dish that tricks people into thinking you know what you’re doing in the kitchen.
It’s quick, craveable, and just the right amount of fancy without being fussy. I’ve made it at least a dozen times since—because once you realize dinner can be this easy and this good, there’s no going back.
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula
Equipment
- Large pot
- Colander
- Large skillet or saucepan
- Mixing spoon
- Measuring cups and spoons
- Grater
Ingredients
- 1 pound short pasta like rigatoni or penne
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmesan cheese
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice about 1 to 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, following the package instructions. Before draining, scoop out 1 cup of the pasta water and set it aside. Then drain the pasta and leave it to rest.1 pound short pasta like rigatoni or penne
- Make the Sauce: In the same pot or a large skillet over low heat, stir together the ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Keep stirring until it turns into a creamy mixture.1 cup whole milk ricotta cheese, 1 cup finely grated Parmesan cheese, 1 tablespoon grated lemon zest, 1/4 cup fresh lemon juice, Salt, Black pepper
- Add Pasta Water: Slowly pour in about 1/2 cup of the reserved pasta water. Whisk or stir until the sauce looks smooth and velvety. If it feels too thick, add a little more water until it's just right.1/2 cup reserved pasta water
- Toss Pasta in Sauce: Add the cooked pasta into the sauce and toss everything together until the pasta is evenly coated.
- Stir in Arugula: Turn off the heat. Gently fold in the arugula. It will wilt slightly from the heat of the pasta—just enough to taste amazing.2 cups fresh arugula
- Serve and Garnish: Scoop the pasta into bowls. Drizzle a little olive oil over each serving, sprinkle with red pepper flakes, and add extra Parmesan. Finish with fresh basil if you’re feeling extra fancy. Serve with a lemon wedge for bonus zing.Olive oil, Crushed red pepper flakes, Fresh basil leaves
Lemon Ricotta Pasta Wisdom I Didn’t Ask For but Now Swear By 🙃 (Thanks, Stanley Tucci)
🧀 Ricotta Matters—Don’t Cheap Out
That watery low-fat stuff? Nope. You want whole milk ricotta, nice and creamy. If it feels like you’re spreading it on toast at brunch, you’re on the right track.
🍋 Zest Before You Juice, Always
You will forget if you don’t. And no, zesting a limp, juiced lemon is not the same. Do it right and spare your dignity.
💦 Pasta Water: Save It Like It’s the Last Season of Your Favorite Show
Scoop out at least a cup before draining, or you’ll be crying into your colander. It’s the key to that silky, restaurant-level sauce.
🌿 Arugula Is Great, But You’ve Got Options
No arugula? Baby spinach works. So does a handful of chopped basil or even frozen peas if you’re in survival mode. It’s a pasta dish, not a court order.
🧂 Salt Your Water Like It Owes You Money
Pasta water should taste like the ocean. Not a gentle lake. This is where the flavor starts, people.
🫒 Olive Oil Finish = Instant Glow-Up
A drizzle of good olive oil on top? Chef’s kiss. Makes it feel a little bougie even if you’re eating it out of a mixing bowl at 9 PM.
🧑🍳 Optional, but Highly Recommended: Pretend You’re on Stanley Tucci’s Show While Cooking
Pour a glass of wine, play some Italian jazz, and narrate your lemon zesting like you’re being filmed in Rome. It helps. Probably.
