Description
12 oz rigatoni pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup ricotta cheese
1 cup grated Parmesan cheese
Zest and juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
1 cup reserved pasta water
2 tablespoons fresh basil, chopped
¼ teaspoon red pepper flakes (optional)
Directions:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In the same pot, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
Reduce heat to low and stir in ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper.
Add the cooked pasta and gradually pour in the reserved pasta water, stirring until the sauce is creamy and coats the rigatoni.
Remove from heat and stir in fresh basil and red pepper flakes if using.
Serve warm, garnished with extra Parmesan and basil.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Ricotta Pasta every time.
- Boil the Pasta: In a large pot, bring 4-6 quarts of generously salted water to a rolling boil. Add the rigatoni and cook, stirring occasionally, for 1-2 minutes less than the package suggests for al dente.
- Reserve Water & Sauté Aromatics: Before draining, carefully scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta. In the now-empty pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant but not browned.
- Create the Sauce Base: Reduce the heat to low. To the pot with the garlic, add the ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper. Stir vigorously until a thick, cohesive mixture forms.
- Combine & Emulsify: Add the drained pasta back to the pot. Begin adding the reserved pasta water, a few tablespoons at a time, stirring constantly. The starches in the water will melt the cheeses into a smooth, creamy sauce that clings to the pasta. Use just enough water to achieve your desired consistency.
- Finish & Serve: Remove the pot from the heat. Stir in the chopped fresh basil and red pepper flakes (if using). Taste and adjust seasoning with extra salt or lemon juice as needed.
Serving Suggestions
This versatile pasta pairs beautifully with several sides. For a light meal, serve it with a simple arugula salad dressed in lemon vinaigrette. For added protein, top with grilled shrimp, chicken, or white beans. A side of roasted asparagus or broccolini complements the lemon flavor perfectly. Always finish with an extra sprinkle of Parmesan and a fresh basil leaf for presentation.
How-to Summary
Cook pasta al dente, reserving starchy water. Sauté garlic in olive oil. Mix ricotta, Parmesan, lemon, salt, and pepper into the pot to form a base. Combine pasta with the base, adding reserved water gradually to create a creamy sauce. Finish with basil and optional red pepper flakes off the heat.
Frequently Asked Questions
Can I use a different pasta shape?
Yes! This sauce works well with short, sturdy shapes like penne, fusilli, or shells that can hold the creamy sauce in their crevices.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce, as it thickens when chilled.
Can I make this dish ahead of time?
It’s best served immediately. For prep, you can measure all ingredients and zest/juice the lemon ahead. Combine and cook just before serving.
What can I substitute for ricotta?
Full-fat cottage cheese (blended until smooth) or mascarpone cheese are good substitutes, though mascarpone will make a richer, denser sauce.
Why is my sauce grainy or separated?
This usually happens if the heat is too high when combining the cheese. Always use low heat and add the starchy pasta water gradually to help emulsify the sauce smoothly.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is essential for creating a silky, cohesive sauce. Never drain it all.
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Using High Heat with Cheese: High heat can cause the cheeses to separate or become grainy. Keep the heat low after adding them.
- Not Tasting for Seasoning: Always taste the final dish and adjust salt, pepper, or lemon juice to your preference before serving.
Conclusion
This Lemon Ricotta Pasta is a testament to how a few simple, quality ingredients can create an extraordinary meal. It’s fast, flavorful, and endlessly adaptable. By following the step-by-step guide and heeding the common mistakes, you’ll master a creamy, restaurant-worthy pasta that’s perfect for both busy weeknights and impressing guests. Enjoy the bright, comforting flavors of this delightful dish.
