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