Introduction:
Creamy Lemon Ricotta Rigatoni with Fresh Herbs is a delightful one-pot pasta dish bursting with bright lemony flavors, creamy ricotta, and fresh basil. This quick and easy recipe is perfect for busy weeknights or a comforting meal anytime.
Ingredients:
- 12 oz rigatoni pasta
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the rigatoni pasta to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the ricotta cheese, lemon zest, and lemon juice. Mix well until the pasta is coated and creamy.
- Add the cherry tomatoes and fresh basil to the pot, stirring gently to combine. Season with salt and pepper to taste.
- Remove from heat and sprinkle with grated Parmesan cheese before serving.
Variation
- Add Protein for a Heartier Dish: Incorporate cooked chicken, shrimp, or sautéed mushrooms to turn this into a protein-packed meal. These ingredients pair wonderfully with the creamy ricotta and zesty lemon.
- Switch the Pasta: While rigatoni works perfectly for soaking up the creamy sauce, you can try penne, fusilli, or even spaghetti for a different texture. Ensure to adjust cooking times based on the pasta shape.
- Make it Vegan: Use plant-based ricotta and Parmesan, and substitute the vegetable broth with a vegan-friendly version. You’ll still enjoy a creamy, flavorful pasta dish without any dairy.
Cooking Notes
- For an extra touch of flavor, sprinkle red pepper flakes or add a drizzle of olive oil before serving.
- Substitute rigatoni with penne, fusilli, or any other pasta you have on hand.
- To make it vegan, use plant-based ricotta, Parmesan, and broth alternatives.
Serving Suggestions
- Pair with Crusty Bread: Serve with warm, crusty bread or garlic bread to soak up the creamy sauce. It’s the perfect way to enjoy every bit of the flavorful dish.
- Add a Fresh Side Salad: A simple arugula or spinach salad with a light vinaigrette complements the richness of the pasta and adds a refreshing balance.
- Finish with a Glass of Wine: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to enhance the citrusy notes of the dish. It’s a great way to elevate your meal.
Tips
- Prep All Ingredients Before Cooking: Since this is a one-pot recipe with quick steps, having everything prepped and ready (like minced garlic, zested lemon, and chopped basil) will make the process smoother.
- Use High-Quality Ricotta and Parmesan: The quality of these ingredients makes a big difference in flavor and creaminess. Look for fresh ricotta and Parmesan for the best results.
- Save Some Pasta Water: If the sauce feels too thick, you can thin it out with a splash of reserved pasta cooking water. It adds starch and enhances the sauce’s silkiness.
Prep Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving):
- Calories: 420 kcal
- Protein: 12 g
- Sodium: 560 mg
Frequently Asked Questions
- Can I make this recipe gluten-free?
Yes! Substitute the rigatoni with your favorite gluten-free pasta. Be sure to check that the vegetable broth and Parmesan are also gluten-free to avoid any hidden sources of gluten. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce. - What if I don’t have fresh basil?
If you’re out of fresh basil, you can use dried basil, but reduce the amount to about 1 teaspoon to prevent it from overpowering the dish. Alternatively, parsley or fresh spinach can work as substitutes. - Can I add other vegetables?
Absolutely! This recipe works well with sautéed zucchini, spinach, or peas. Add them during the final steps to keep their texture and vibrant color.
Conclusion
This One-Pot Lemon Ricotta Rigatoni is a quick, creamy, and flavorful meal perfect for any occasion. With its bright lemony zest, creamy ricotta, and fresh herbs, it’s a dish that feels both comforting and refreshing. Ideal for busy weeknights or a special dinner, this versatile recipe is sure to become a family favorite. Try it out and make it your own with the suggested variations and tips!
Print
One-Pot Lemon Ricotta Rigatoni
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Lemon Ricotta Rigatoni with Fresh Herbs is a delightful one-pot pasta dish bursting with bright lemony flavors, creamy ricotta, and fresh basil. This quick and easy recipe is perfect for busy weeknights or a comforting meal anytime.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the rigatoni pasta to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the ricotta cheese, lemon zest, and lemon juice. Mix well until the pasta is coated and creamy.
- Add the cherry tomatoes and fresh basil to the pot, stirring gently to combine. Season with salt and pepper to taste.
- Remove from heat and sprinkle with grated Parmesan cheese before serving.
Notes
- For an extra touch of flavor, sprinkle red pepper flakes or add a drizzle of olive oil before serving.
- Substitute rigatoni with penne, fusilli, or any other pasta you have on hand.
- To make it vegan, use plant-based ricotta, Parmesan, and broth alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg