Description
This One-Pot Lemon Ricotta Rigatoni is a creamy, zesty pasta dish that’s perfect for a quick weeknight dinner. The ricotta cheese adds a smooth, rich texture, while the lemon zest and juice give it a refreshing citrus twist. It’s simple to make and requires minimal cleanup!
Ingredients
Scale
- 1 lb rigatoni pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1/2 cup pasta water (reserved from cooking the pasta)
Instructions
- Cook the rigatoni according to package instructions. Drain, reserving 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
- Add the ricotta cheese, lemon zest, and lemon juice. Stir to combine.
- Slowly add in the reserved pasta water, stirring until the sauce reaches a creamy consistency.
- Toss the cooked rigatoni into the sauce, making sure each piece is coated. Add Parmesan cheese and season with salt and pepper to taste.
- Garnish with fresh basil and serve immediately.
Notes
- You can substitute the ricotta with mascarpone for a richer, creamier flavor.
- Add grilled chicken or shrimp for extra protein.
- If you like your sauce a bit tangier, add more lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: easy pasta, lemon ricotta, one-pot pasta, creamy pasta, quick dinner