Lemon Ricotta Rigatoni
Creamy ricotta, fragrant lemon zest, and ridged pasta. A bright little supper with a sauce that comes together in the bowl.
A LITTLE SOMETHING GOOD / LEMON & RICOTTAFor the evenings when you want something lovely without spending the whole evening making it. The lemon is in the zest; the creaminess comes from ricotta and a little pasta water.
Lemon Ricotta Rigatoni
Creamy ricotta, fragrant lemon zest, and ridged pasta. A bright little supper with a sauce that comes together in the bowl.
Step by step
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Cook the pasta
Boil rigatoni in salted water, using its packet timing as a guide. Taste for a little bite.
Mix the sauce
In a large bowl, stir together ricotta, lemon zest and Parmesan. Loosen with two tablespoons of hot pasta water.
Toss off the heat
Reserve a mug of cooking water, then drain. Toss pasta in the ricotta bowl, adding small splashes of reserved water until coated.
Bring it to the table
Taste and adjust seasoning. Serve straight away while warm and creamy.
Keep the ricotta sauce off direct heat. Add water a little at a time.
Before you
pull up a chair.
Does this have lemon juice?
No. This version uses the zest for its citrus flavor.
Is this recipe in a video?
This is a written collection recipe. No accompanying Marisa video has been released.