Free recipe

Ricotta & Lemon Mezzi Rigatoni

Name: Ricotta & Lemon Mezzi Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 oz Mezzi rigatoni; 0.75 cup Whole-milk ricotta; 0.25 cup Parmigiano-Reggiano, finely grated; 1 Lemon, zest and juice; 1 tbsp Extra-virgin olive oil; 2 tbsp Parsley, finely chopped; Fine sea salt & freshly ground black pepper (to taste)

Soft ricotta, bright lemon, plenty of Parmesan.

Prep10 min

Cook25 min

Serves2

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Yarin Danieli

Ricotta & Lemon Mezzi Rigatoni

Soft ricotta, bright lemon, plenty of Parmesan.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 servings

Ingredients Method Notes

Ingredients

8 oz Mezzi rigatoni
0.75 cup Whole-milk ricotta
0.25 cup Parmigiano-Reggiano, finely grated
1 Lemon, zest and juice
1 tbsp Extra-virgin olive oil
2 tbsp Parsley, finely chopped
Fine sea salt & freshly ground black pepper to taste

Method

Mix the sauce. In a large bowl, whisk the ricotta, Parmesan, lemon zest, olive oil, and half the lemon juice until smooth.
Cook the rigatoni. Cook in salted boiling water until al dente. Reserve a mug of the cooking water before draining.
Loosen and toss. Whisk a little hot pasta water into the ricotta mixture. Add the pasta and toss well, adding more water until the sauce coats every piece.
Taste and finish. Fold in the parsley. Taste for salt, pepper, and the remaining lemon juice. Serve immediately.