Description
Delightful lemon ricotta rigatoni brings zesty Italian sunshine to your dinner table. Fresh herbs and creamy cheese create a simple yet elegant pasta experience you’ll savor with each delectable bite.
Ingredients
Scale
Pasta:
- 1 lb (454 g) rigatoni pasta
- 2 tbsp (30 ml) olive oil
Dairy and Cheese:
- 1 cup (250 g) ricotta cheese
- 1/2 cup (50 g) grated parmesan cheese
- 2 tbsp (30 g) unsalted butter
Citrus and Herbs:
- 2 lemons (zest and juice)
- 1/4 cup (15 g) fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to enhance pasta flavor.
- Pour rigatoni into boiling water and cook until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, zest both lemons completely, then squeeze their juice into a separate mixing bowl.
- Mince garlic cloves finely and chop fresh basil leaves into delicate pieces.
- Drain pasta, reserving 1/2 cup of starchy cooking water, then return pasta to the warm pot.
- Immediately add butter to hot pasta, stirring until completely melted and coating each rigatoni piece.
- Incorporate ricotta cheese into the pasta, creating a creamy base and gently mixing to distribute evenly.
- Fold in lemon zest, lemon juice, minced garlic, and chopped basil, ensuring ingredients are well combined.
- Sprinkle grated parmesan cheese over the pasta, stirring to integrate and create a luxurious texture.
- Season with salt and black pepper, adjusting to taste.
- If sauce seems thick, gradually add reserved pasta water to achieve desired consistency.
- Serve immediately, garnishing with additional fresh basil leaves and a light dusting of parmesan if desired.
Notes
- Boost pasta’s richness by toasting garlic briefly in butter before adding to prevent raw flavor and enhance depth.
- Swap cow’s milk ricotta with creamy goat cheese or dairy-free alternatives for lactose-intolerant or vegan diets.
- Elevate texture by saving more pasta water, which helps create silkier sauce and helps ingredients cling perfectly.
- Experiment with herb variations like adding fresh thyme or oregano to complement lemon’s bright, zesty profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 526
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 51 mg