Creamy Lemon Ricotta Rigatoni
Ingredients
- • 400 g rigatoni pasta
- • 450 g ricotta cheese
- • 15 ml lemon zest
- • 60 ml lemon juice
- • 100 g parmesan cheese, grated
- • 30 ml olive oil
- • 2 cloves garlic
- • 15 g fresh basil leaves
- • 240 ml pasta cooking water
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- 2
While pasta cooks, mince the garlic and zest the lemon. Set aside.
- 3
In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and half of the grated parmesan. Mix until smooth and creamy.
- 4
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- 5
Add the drained pasta to the skillet and toss with the garlic oil.
- 6
Remove skillet from heat and add the ricotta mixture, tossing quickly to coat the pasta. Add pasta water gradually to achieve a silky, creamy consistency.
- 7
Fold in torn basil leaves and remaining parmesan cheese.
- 8
Season with salt and freshly cracked black pepper to taste.
- 9
Serve immediately, garnished with extra basil leaves and a final sprinkle of parmesan if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This bright, creamy pasta comes together in under 30 minutes and tastes like pure sunshine on a plate. The secret is using the starchy pasta water to create a silky sauce that clings beautifully to every ridge of rigatoni—don't skip this step!"
