Description
12 oz rigatoni pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup ricotta cheese
1 cup grated Parmesan cheese
Zest and juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
1 cup reserved pasta water
2 tablespoons fresh basil, chopped
¼ teaspoon red pepper flakes (optional)
Directions:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In the same pot, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
Reduce heat to low and stir in ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper.
Add the cooked pasta and gradually pour in the reserved pasta water, stirring until the sauce is creamy and coats the rigatoni.
Remove from heat and stir in fresh basil and red pepper flakes if using.
Serve warm, garnished with extra Parmesan and basil.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
