Description
12 oz rigatoni pasta
2 tbsp olive oil
2 cloves garlic, minced
1 cup whole milk ricotta cheese
1 cup grated parmesan cheese
1 cup reserved pasta water
Zest and juice of 1 lemon
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
¼ cup fresh basil or parsley, chopped (for garnish)
Directions:
Cook rigatoni according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining.
In the same pot, heat olive oil over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
Reduce heat to low and stir in ricotta cheese, parmesan cheese, lemon zest, and lemon juice.
Gradually add reserved pasta water, stirring until the sauce becomes smooth and creamy.
Add the cooked rigatoni back into the pot, tossing to coat evenly in the sauce.
Season with salt, black pepper, and red pepper flakes if using.
Remove from heat and garnish with fresh basil or parsley. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Ricotta Rigatoni every time.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, carefully scoop out and reserve 1 cup of the starchy pasta water.
- Sauté the Aromatics: In the same now-empty pot, heat the olive oil over medium heat. Add the minced garlic and sauté for just 30-60 seconds until fragrant but not browned.
- Build the Sauce: Reduce the heat to low. Add the ricotta, parmesan, lemon zest, and lemon juice to the pot. Stir vigorously to combine; the mixture will be thick.
- Loosen the Sauce: Begin adding the reserved pasta water a few tablespoons at a time, stirring constantly. Continue adding and stirring until the sauce is smooth, creamy, and coats the back of a spoon.
- Combine and Finish: Add the drained rigatoni back to the pot with the sauce. Toss thoroughly until every piece is evenly coated. Season with salt, black pepper, and red pepper flakes to taste. Remove from heat.
- Garnish and Serve: Transfer to bowls, garnish generously with fresh basil or parsley, and serve immediately.
Serving Suggestions
This bright and creamy pasta pairs beautifully with simple sides. Serve it alongside a crisp arugula salad with a light vinaigrette to cut through the richness. For a protein boost, top with grilled shrimp, chicken, or white beans. Garlic bread is always a welcome addition for soaking up any extra sauce. For wine, choose a crisp Pinot Grigio or Sauvignon Blanc to complement the lemon.
How-to Summary
In short: Cook rigatoni, saving pasta water. Sauté garlic in olive oil. Mix in ricotta, parmesan, lemon zest, and juice. Thin the sauce to a creamy consistency with the starchy pasta water. Toss pasta in the sauce, season, garnish with fresh herbs, and serve.
Frequently Asked Questions
- Can I use a different pasta shape? Absolutely. Short, sturdy shapes like penne, ziti, or shells work best to hold the creamy sauce.
- My sauce seems too thick. What should I do? Simply add more of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The starch in the water helps create a silky sauce without dilution.
- Can I make this ahead of time? This dish is best served immediately. The pasta will continue to absorb the sauce as it sits, making it dry. If you must prep, combine the sauce ingredients (without pasta water) and cook the pasta ahead, then combine them fresh with hot pasta water when ready to serve.
- What can I substitute for ricotta? Full-fat cottage cheese blended until smooth is the best substitute. Mascarpone will also work but will create a richer, heavier sauce.
- Is the lemon zest necessary? Yes, it provides a powerful, fragrant citrus oil that the juice alone cannot. Do not skip it for the fullest lemon flavor.
Common Mistakes to Avoid
- Not salting the pasta water enough: This is your primary chance to season the pasta itself. The water should taste like the sea.
- Skipping the pasta water: The starchy water is essential for creating an emulsified, restaurant-quality sauce that clings to the pasta.
- Browning the garlic: Burnt garlic becomes bitter. Cook it only until fragrant.
- Adding cold cheese to high heat: Always reduce the heat to low before adding the cheeses to prevent them from separating or becoming grainy.
Conclusion
This Lemon Ricotta Rigatoni is a testament to how a few simple, quality ingredients can create a spectacular meal in under 30 minutes. The creamy, cheesy sauce brightened with fresh lemon offers a comforting yet elegant dish that is sure to become a weeknight favorite. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly balanced pasta every time. Enjoy this taste of simplicity and freshness.