Description
12 oz rigatoni pasta
2 tbsp olive oil
2 cloves garlic, minced
1 cup whole milk ricotta cheese
1 cup grated parmesan cheese
1 cup reserved pasta water
Zest and juice of 1 lemon
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
¼ cup fresh basil or parsley, chopped (for garnish)
Directions:
Cook rigatoni according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining.
In the same pot, heat olive oil over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
Reduce heat to low and stir in ricotta cheese, parmesan cheese, lemon zest, and lemon juice.
Gradually add reserved pasta water, stirring until the sauce becomes smooth and creamy.
Add the cooked rigatoni back into the pot, tossing to coat evenly in the sauce.
Season with salt, black pepper, and red pepper flakes if using.
Remove from heat and garnish with fresh basil or parsley. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
