Irresistible One-Pot Lemon Ricotta Rigatoni Recipe

When life gives you lemons, why not throw in some creamy ricotta and al dente rigatoni? The One-Pot Lemon Ricotta Rigatoni is a dish that dances on your taste buds like it’s auditioning for a cooking competition. Imagine a bowl bursting with bright, zesty flavors that wrap around your pasta like a warm hug from grandma during the holidays. quick summer pasta salad colorful pasta salad option This delightful concoction is not just a meal; it’s an experience that tickles your senses and leaves you craving more.

My culinary journey with this recipe began when I was trying to impress my in-laws during their unexpected visit. Picture me, frazzled and with flour on my face, attempting to whip up something memorable. Little did I know, this One-Pot Lemon Ricotta Rigatoni would save the day! The aroma of lemon zest filled the kitchen, and before I knew it, everyone was raving about how delicious it was. ricotta pancakes for breakfast It quickly became our go-to dish for family gatherings and cozy dinners.

I remember the first time I made this dish; my kids devoured it within minutes, leaving me wondering if they had actually eaten anything at all.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rigatoni Pasta: Use about 12 ounces of rigatoni for that perfect bite; it holds sauce beautifully.
• Fresh Ricotta Cheese: Choose whole milk ricotta for creaminess; it makes the sauce velvety smooth.
• Lemon Zest: Freshly grated zest adds brightness; avoid the white pith for a bitter taste.
• Lemon Juice: Fresh squeezed is best; it enhances the flavor profile and balances richness.
• Garlic Cloves: Use 2-3 cloves, minced for aromatic depth; sauté until fragrant but not burnt.
• Spinach Leaves: A couple of cups of fresh spinach add color and nutrients; wilt them just before serving.
• Parmesan Cheese: Grated Parmesan provides a nutty finish; sprinkle generously over each serving.
• Olive Oil: Use extra virgin olive oil for best flavor; drizzle in while cooking for richness.
• Salt and Pepper: Essential seasonings to taste; they bring out all those lovely flavors in harmony.

The full ingredients list, including measurements, is provided in the recipe card directly below. Mexican street corn tostadas.

Let’s Make It Together

Prep Your Ingredients: Start by gathering all your ingredients. Chop garlic, zest lemons, and measure out your pasta to streamline the cooking process.

Cook the Pasta: In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente, usually around 10 minutes.

Sauté Garlic & Spinach: Drain pasta but reserve about a cup of cooking water. In the same pot over medium heat, add olive oil and garlic; sauté until fragrant. Toss in spinach until just wilted.

Create the Sauce: Stir in ricotta cheese along with lemon zest and juice into the pot with spinach. Gradually mix reserved pasta water until you reach desired creaminess.

Toss Everything Together: Add cooked rigatoni back into the pot along with salt and pepper. Mix well until pasta is coated evenly with that luscious sauce.

Serve & Garnish!: Divide into bowls and top generously with Parmesan cheese. Optional: garnish with extra lemon zest or fresh herbs if feeling fancy!

Enjoy every creamy bite of this One-Pot Lemon Ricotta Rigatoni! For more inspiration, check out this No-Bake Lemon Icebox Pie recipe.

This recipe is sure to become a staple in your kitchen repertoire—simple yet sophisticated enough to impress anyone at your table!

Perfecting the Cooking Process

Start by sautéing garlic until fragrant, then add rigatoni directly to boiling broth. This method infuses flavors while cooking pasta evenly, making it a time-saver.

Add Your Touch

Feel free to swap ricotta with cottage cheese or add spinach for extra nutrients. A sprinkle of red pepper flakes can spice things up deliciously!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove with a splash of broth to keep it creamy.

When I first made this dish for my family, their eyes lit up. My son declared it “the best pasta ever,” and I knew it was a hit!

FAQ

Can I use gluten-free pasta for One-Pot Lemon Ricotta Rigatoni?

Yes, gluten-free pasta works just fine but may require slight adjustments in cooking time.

How can I make this dish vegetarian-friendly?

Simply ensure your broth is vegetable-based and skip any meat add-ins. For more inspiration, check out this Garlic Butter Green Beans recipe.

What should I serve with One-Pot Lemon Ricotta Rigatoni?

A simple green salad pairs beautifully, adding freshness to your meal experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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One-Pot Lemon Ricotta Rigatoni

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• Author: Mery Mack
• Total Time: 30 minutes
• Yield: Serves 4

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Description

One-Pot Lemon Ricotta Rigatoni is a vibrant and creamy pasta dish that transforms simple ingredients into an unforgettable meal. The zesty lemon and rich ricotta create a delightful flavor combination, while the rigatoni holds the sauce beautifully. This easy-to-make recipe is perfect for busy weeknights or special gatherings, guaranteeing smiles around the dinner table. Embrace the warmth of home-cooked comfort with every delicious bite!

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Ingredients

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• 12 oz rigatoni pasta
• 1 cup fresh ricotta cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 cups fresh spinach leaves
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. 1. Prep your ingredients: Chop garlic, zest lemons, and measure out your pasta.
2. 2. Cook the pasta: In a large pot, bring salted water to a boil. Add rigatoni and cook until al dente (about 10 minutes).
3. 3. Sauté garlic & spinach: Drain pasta, reserving 1 cup of cooking water. In the same pot, heat olive oil over medium heat, add garlic and sauté until fragrant. Toss in spinach until just wilted.
4. 4. Create the sauce: Stir in ricotta cheese, lemon zest, and juice along with reserved pasta water until desired creaminess is reached.
5. 5. Toss everything together: Add cooked rigatoni back to the pot with salt and pepper. Mix well until evenly coated.
6. 6. Serve & garnish: Divide into bowls, top with Parmesan cheese, and optional extra lemon zest or herbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Boiling/Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 420
• Sugar: 3g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 35mg