Creamy Lemon Ricotta Rigatoni

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

2. 2

   While pasta cooks, mince the garlic and zest the lemon. Set aside.

3. 3

   In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and half of the grated parmesan. Mix until smooth and creamy.

4. 4

   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.

5. 5

   Add the drained pasta to the skillet and toss with the garlic oil.

6. 6

   Remove skillet from heat and add the ricotta mixture, tossing quickly to coat the pasta. Add pasta water gradually to achieve a silky, creamy consistency.

7. 7

   Fold in torn basil leaves and remaining parmesan cheese.

8. 8

   Season with salt and freshly cracked black pepper to taste.

9. 9

   Serve immediately, garnished with extra basil leaves and a final sprinkle of parmesan if desired.