Description
One-Pot Lemon Ricotta Rigatoni is a delightful and creamy dish that combines the zesty brightness of fresh lemon with the richness of ricotta cheese, all in a single pot. Ideal for busy weeknights or cozy gatherings, this recipe minimizes cleanup while delivering maximum flavor. The vibrant colors and comforting textures make it a showstopper at any table, ensuring every bite is an experience filled with joy.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup fresh ricotta cheese
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 4 cups water or broth
Instructions
- Gather and prep all ingredients: measure rigatoni, mince garlic, and zest lemons.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add rigatoni and pour in 4 cups of water (or broth). Bring to a rolling boil while stirring occasionally.
- Reduce heat to low after boiling; stir in lemon juice and ricotta cheese until well combined (about 3-5 minutes).
- Mix in parmesan cheese and chopped basil until melted and creamy.
- Season with salt and pepper to taste before serving hot. Garnish with additional basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
Keywords: - Feel free to use your favorite pasta shape instead of rigatoni. - For added nutrition, consider mixing in fresh spinach or arugula. - Store leftovers in an airtight container for up to three days; reheat on low heat with a splash of broth.