Can I use part-skim ricotta?

Yes, but whole milk ricotta gives you the creamiest result. Part-skim ricotta will work, though the sauce may feel a little lighter and less rich.

Why did my sauce turn grainy?

Ricotta can get grainy when it overheats or when it is mixed too dry. Add the pasta water slowly and keep the sauce away from high direct heat.

Can I make Creamy Lemon Ricotta Pasta ahead of time?

You can mix the ricotta sauce ahead of time, but cook the pasta just before serving. That keeps the texture creamy and fresh.

What pasta shape works best?

Long noodles like spaghetti and linguine work wonderfully, but short shapes also perform well. Fusilli is especially good if you like Recipes With Fusilli Pasta because the spirals catch the sauce.

Absolutely. Chicken, shrimp, salmon, or crispy prosciutto all work well. Keep the seasoning simple so the lemon ricotta flavor stays front and center.

Is this a good Light Pasta Recipe?

Yes. It feels creamy and satisfying without being heavy, which makes it a great choice for a lighter dinner that still tastes indulgent.

Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula for an Easy Italian Dinner

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This Creamy Lemon Ricotta Pasta is a bright, silky, and satisfying dinner made with ricotta, lemon, Parmesan, and peppery arugula. It is quick to prepare, full of fresh flavor, and perfect when you want a cozy Italian-inspired meal without much effort.

Author: Irma
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

12 ounces spaghetti or linguine
1 cup whole milk ricotta
1 large lemon, zested
3 tablespoons fresh lemon juice
1/2 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 small garlic clove, finely grated
1/2 teaspoon kosher salt, plus more for the pasta water
1/2 teaspoon freshly cracked black pepper
3 cups baby arugula
1/2 cup reserved pasta water, plus more if needed
2 tablespoons extra Parmesan for serving
1 teaspoon extra lemon zest for serving

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Instructions

Bring a large pot of salted water to a boil over high heat. Add the spaghetti or linguine and cook until al dente, following the package instructions closely.
Before draining the pasta, carefully scoop out at least 1 cup of the cooking water and set it aside. This starchy liquid will help create the sauce later.
In a large mixing bowl, combine the ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, kosher salt, and black pepper. Stir until the mixture looks creamy and well blended.
Pour in 1/2 cup of the hot reserved pasta water and mix again. Keep stirring until the ricotta mixture loosens and becomes smooth, glossy, and easy to coat the pasta.
Drain the pasta immediately and transfer it straight into the bowl with the ricotta sauce while it is still hot.
Toss the pasta thoroughly so every strand gets covered. If the sauce feels too thick, add more reserved pasta water a small splash at a time until it reaches a silky, clingy texture.
Add the baby arugula and toss again. The heat from the pasta will gently wilt the greens while still leaving them fresh and peppery.
Taste the pasta and adjust with more salt, black pepper, lemon juice, or Parmesan if needed.
Serve right away with extra Parmesan, a sprinkle of lemon zest, and a light drizzle of olive oil over the top.

Notes

Use whole milk ricotta for the smoothest, creamiest sauce, and do not cook it over high heat or it may turn grainy.
Reserve more pasta water than you think you will need because it helps loosen the sauce and makes it cling beautifully to the pasta.
Add the arugula at the end so it softens slightly while keeping its fresh peppery flavor.

Nutrition

Serving Size: 1 bowl
Calories: 435
Sugar: 3g
Sodium: 480mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 18g
Cholesterol: 32mg

Find it online: https://irmacooks.com/stanley-tuccis-creamy-lemon-ricotta-pasta/