Ingredients
Scale
- 1 pound dry rigatoni
- 15 ounces whole milk ricotta cheese
- 1 cup grated parmesan cheese
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook the rigatoni in salted water according to package directions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
- In a large mixing bowl, mix together ricotta, parmesan, lemon juice, lemon zest, olive oil, salt, and pepper.
- Combine the warm pasta with the ricotta mixture, gradually adding reserved pasta water a little at a time to achieve your desired sauce consistency. Serve immediately topped with additional parmesan and fresh parsley if desired.
Notes
For extra flavor, consider adding garlic or fresh herbs to the ricotta mixture.
This dish can be served warm or at room temperature, making it versatile for different occasions.
Stir in some sautéed vegetables like spinach or peas for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.