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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.
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Ingredients Method

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

Method
 

  1. Cook the pasta according to package instructions.
  2. Prepare the creamy ricotta sauce.
  3. Combine olive oil with the ricotta mixture.
  4. Add cooked pasta to the ricotta sauce.
  5. Adjust the sauce’s consistency if needed.
  6. Fold in the arugula and season.
  7. Serve with grated Parmesan and enjoy!