Description
Light and creamy lemon ricotta rigatoni! This one-pot pasta is as fresh as it is fast and filling, making it a perfect choice for meatless Monday or any-day noodle night.
Ingredients
Scale
- 1 cup Rigatoni, or your favorite short pasta
- 1 cup whole-milk ricotta
- 1 cup fresh grated parmesan (microbial rennet)
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 2 cups arugula
- Chili flakes, to taste
- Handful basil leaves
Instructions
- Cook: Cook pasta according to package directions until al dente, reserving 1 cup of the cooking water; drain pasta.
- Make Sauce: Make the sauce in the same pot: add ricotta, parmesan, lemon zest and juice, salt and pepper to taste and stir well.
- Thin: Stir in 1/2 cup pasta water until smooth.
- Combine: Add pasta and stir vigorously until pasta is well coated. continue adding pasta water as needed, until smooth.
- Finish: Stir in the arugula and serve immediately topped with remaining sauce from pan, extra parmesan, red-pepper flakes, and torn basil.
Notes
Ensure you use a microbial-rennet parmesan to keep the recipe plant-friendly and clean.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1150 kcal
- Sugar: 14 g
- Sodium: 1600 mg
- Fat: 68 g
- Saturated Fat: 36 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 8 g
- Protein: 62 g
- Cholesterol: 180 mg
Keywords: one-pot pasta, lemon ricotta rigatoni, meatless monday, creamy pasta