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Ingredients
Scale
- 3 tablespoons salted butter divided
- ⅓ cup panko breadcrumbs
- 1 pound rigatoni pasta
- 2 teaspoons garlic chopped
- 8 ounces ricotta cheese
- ½ cup parmesan cheese shredded
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons basil chopped
Instructions
- Salt a pot of boiling water generously and cook the rigatoni for 10-12 minutes until al dente.
- Reserve 1 cup of the starchy pasta water before draining the rigatoni.
- In a large skillet, melt 1 tablespoon of butter over medium heat and add the panko breadcrumbs. Stir until golden brown and remove from the skillet.
- Wipe the skillet and melt the remaining 2 tablespoons of butter for about 5-6 minutes until browned.
- Add the chopped garlic to the skillet and sauté for about 30 seconds until fragrant.
- Mix in the ricotta, parmesan, lemon zest, lemon juice, salt, and pepper.
- Add the reserved pasta water to the sauce and mix until creamy and well combined.
- Toss in the cooked rigatoni until fully coated with the sauce.
- Garnish with crushed red pepper, chopped basil, and toasted breadcrumbs before serving warm.
Notes
Make sure to adjust the seasoning according to your taste preference.
The panko breadcrumbs can be substituted with regular breadcrumbs if necessary.
For extra flavor, consider adding more lemon zest or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 598
- Sugar: 2g
- Sodium: 1030mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 61mg