Irresistible One-Pot Lemon Ricotta Rigatoni Recipe

When life gives you lemons, make One-Pot Lemon Ricotta Rigatoni! This dish is a sunny celebration in a bowl—imagine twirling creamy elote dip-pasta-salad-a-zesty-summer-delight/”>zesty elote pasta salad.

Thinking back to family dinners where laughter filled the air, I remember the chaos of my siblings stealing bites before dinner was served. One-Pot Lemon Ricotta Rigatoni was always the star—a comforting dish that united us all at the table. baked rice cups Whether it’s a weeknight meal or a gathering with friends, this dish promises to elevate any occasion with its delightful flavors.

Sharing this dish at our family gatherings always brought smiles and compliments from everyone around the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rigatoni Pasta: Choose al dente rigatoni for the best texture, as it holds onto sauces beautifully.
• Fresh Ricotta Cheese: Opt for creamy, high-quality ricotta; it adds richness and depth to the dish.
• Fresh Lemons: Use juicy lemons for zest and juice; they brighten up the flavors magnificently.
• Olive Oil: A good quality extra virgin olive oil enhances the overall richness of the sauce.
• Garlic: Fresh garlic cloves are essential; they infuse the dish with aromatic goodness and flavor.
• Spinach or Arugula: These greens add color and nutrition; you can substitute them based on preference.
• Parmesan Cheese: Grated parmesan adds an umami kick; it’s perfect for finishing touches.
• Salt and Pepper: Essential seasonings that bring out all the flavors in your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Pasta: Start by boiling a large pot of salted water. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.

Sauté Garlic and Greens: In the same pot over medium heat, drizzle olive oil and sauté minced garlic until fragrant—about one minute. Toss in spinach or arugula until wilted. For more inspiration, check out this Garlic Butter Green Beans recipe.

Create the Sauce Base: Lower the heat and mix in ricotta cheese along with lemon zest and juice. Stir until creamy; it should smell divine!

Add Pasta Back In: Gently fold in cooked rigatoni while adding reserved pasta water as needed to achieve your desired creaminess.

Season It Up!: Adjust flavor with salt, pepper, and more lemon juice if desired—taste testing is encouraged here!

Serve and Enjoy!: Plate your One-Pot Lemon Ricotta Rigatoni garnished with grated parmesan. Don’t forget to take a moment for Instagram before diving in! For more inspiration, check out this No-Bake Lemon Icebox Pie recipe.

This fun-filled cooking adventure leads you straight to a plate of joy! Each step builds excitement as flavors meld together into something truly special. Happy cooking!

Perfecting the Cooking Process

Start by cooking your rigatoni in salted boiling water while prepping the creamy lemon sauce. Combine the ricotta, lemon juice, and zest in a bowl, mixing until smooth. The timing ensures everything comes together perfectly.

Add Your Touch

Feel free to swap out rigatoni for any pasta you have on hand! Add spinach or peas for extra veggies or sprinkle with fresh basil for an aromatic twist that brightens the dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to keep it creamy and delicious.

Sharing this dish with friends brought unexpected compliments. They were amazed by how something so simple could taste so luxurious! It’s definitely a keeper in my recipe book.

FAQ

Can I use gluten-free pasta for One-Pot Lemon Ricotta Rigatoni?

Absolutely! Gluten-free pasta works well; just adjust cooking times as needed.

What cheese can I substitute for ricotta?

Cream cheese or goat cheese can be used for a different texture and flavor profile.

How can I make this dish vegan-friendly?

Swap ricotta for cashew cream and use your favorite plant-based pasta to make it vegan.

Print

One-Pot Lemon Ricotta Rigatoni

---

• Author: Ava Mack
• Total Time: 25 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

One-Pot Lemon Ricotta Rigatoni is a bright and creamy pasta dish that brings the flavors of Italy to your kitchen. This simple yet indulgent recipe features al dente rigatoni tossed in a luscious lemon and ricotta sauce, enriched with garlic and fresh greens. Perfect for busy weeknights or special gatherings, it’s a delightful meal that promises to impress family and friends alike. Experience the joy of cooking with this flavorful, one-pot wonder!

---

Ingredients

Scale 1x2x3x

• 8 oz rigatoni pasta
• 1 cup fresh ricotta cheese
• 2 medium fresh lemons (zest and juice)
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 cups spinach or arugula
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

---

Instructions

1. Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute). Add spinach or arugula until wilted.
3. Lower heat and mix in ricotta, lemon zest, and juice until creamy.
4. Fold in cooked rigatoni, adding reserved pasta water as needed for desired creaminess.
5. Season with salt, pepper, and additional lemon juice to taste.
6. Serve garnished with grated Parmesan.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 480
• Sugar: 3g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 40mg

Keywords: Feel free to substitute any pasta on hand. Add peas or fresh basil for extra flavor. Store leftovers in an airtight container for up to three days; reheat gently.