Description
This Ricotta & Lemon Mezzi Rigatoni blends creamy ricotta with bright lemon zest and juice, creating a light yet comforting pasta dish perfect for any night of the week.
Ingredients
Scale
- 12 oz Mezzi Rigatoni
- 1 cup whole milk Ricotta Cheese
- Zest of 1 large Lemon
- 2 tablespoons fresh Lemon Juice
- 1/2 cup finely grated Parmesan Cheese
- 2 tablespoons Olive Oil
- 1 teaspoon Salt (plus more for pasta water)
- 1/2 teaspoon freshly cracked Black Pepper
- 1 cup Arugula or Baby Spinach (optional)
- 1/2 cup reserved Pasta Water
Instructions
- Bring a large pot of salted water to a boil.
- In a bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan, olive oil, salt, and black pepper until smooth.
- Cook the mezzi rigatoni until al dente. Reserve 1/2 cup pasta water and drain.
- Return pasta to the pot (off the heat). Add the ricotta mixture and reserved pasta water. Stir until well coated.
- If needed, warm gently over low heat. Stir in greens if using, allowing them to wilt.
- Taste and adjust seasoning. Add extra lemon juice or Parmesan if desired.
- Serve hot with extra black pepper and a drizzle of olive oil.
Notes
- Use whole milk ricotta for a rich, creamy sauce.
- Reserve more pasta water than you need—it’s great for adjusting sauce texture.
- Don’t overheat the ricotta or it may curdle.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 40mg
Keywords: Ricotta pasta, lemon pasta, vegetarian pasta, creamy rigatoni, easy Italian dinner