Creamy Lemon Ricotta Pasta with Arugula Delight
Stanley Tucci’s Creamy Lemon Ricotta Pasta with Arugula made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 400 g of pasta spaghetti or fettuccine
- 250 g of fresh ricotta
- 1 lemon juice and zest
- 100 g of arugula rocket
- 2 tablespoons of olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Cook the pasta according to package instructions.
- Prepare the creamy ricotta sauce.
- Combine olive oil with the ricotta mixture.
- Add cooked pasta to the ricotta sauce.
- Adjust the sauce’s consistency if needed.
- Fold in the arugula and season.
- Serve with grated Parmesan and enjoy!