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Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula

Stanley Tucci made this pasta famous, and yes—it really is that good. Creamy ricotta, sharp Parmesan, fresh lemon, and a handful of arugula make it taste like summer in a bowl (without actually requiring you to cook anything complicated).
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Prep Time 10 minutes
Cook Time 15 minutes
Course First Course
Cuisine Italian
Servings 4

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