Description
A bright and creamy pasta dish featuring zesty lemon, fresh herbs, and a luxurious whipped ricotta base, topped with crunchy garlic breadcrumbs for texture contrast.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, prepare the whipped ricotta. In a food processor, combine ricotta, Parmesan, lemon zest, lemon juice, and a pinch of salt. Process until smooth and creamy, about 1-2 minutes.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in panko breadcrumbs and cook, stirring often, until golden and crispy. Remove from heat and set aside.
- In a large skillet, heat remaining 1 tablespoon olive oil. Add drained rigatoni, basil, parsley, and thyme. Toss to combine, adding a splash of reserved pasta water to create a light sauce.
- To serve, spread whipped ricotta on plates or a serving platter. Top with the lemon herb rigatoni. Sprinkle with crispy garlic crumbs and optional red pepper flakes. Serve immediately.
Notes
You can customize the seasonings to taste. For a lighter version, substitute part-skim ricotta. If you don’t have a food processor, whip ricotta by hand with a fork until smooth.