Creamy lemon ricotta pasta is tossed with tender broccolini for the perfect light springtime pasta recipe.
This light and fresh pasta is perfect for a spring time dinner. Tender rigatoni is tossed in a rich and creamy lemon ricotta sauce along with roasted broccolini. Fresh lemons add a punch of bright zesty flavour to balance the richness of the creamy sauce. Roasting the broccolini brings out a subtle sweetness leaving the stalks tender yet still with a bit of crunch and delightfully crispy florets.
Ingredients
Pasta: I prefer to use rigatoni for this recipe. The hollow shape helps to catch some of the ricotta sauce. However, you could use your favourite pasta shape instead. I like using casarecce or penne for this recipe as well.
Ricotta: Fresh ricotta adds a hint of tang to this creamy pasta. Since ricotta is a crumbly, rather dry cheese, I like adding heavy cream as well as some pasta water to create a rich and creamy sauce.
Lemons: The sauce gets its intense lemony flavour from both the zest and juice of two lemons. You could use just the juice instead, however the zest really enhances the lemon flavour.
Broccolini: The broccolini will need to be cut in half to make serving and eating easier. Both the tops and stalks can be roasted and added to the pasta. Split any thick stalks in half lengthwise to ensure even cooing.
How to Make Lemon Ricotta Pasta with Broccolini
Roast the broccolini
Begin by bringing a large pot of water to a boil. Add a generous portion of kosher salt to the water so that it tastes seasoned.
Preheat the oven to 400°F. Wash and trim the broccolini. Split any thick stalks in half lengthwise first before cutting the broccolini in half into approximately 2 inch long pieces. Transfer the broccolini to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper.
Roast the broccolini for 12 to 15 minutes until the stalks are tender and the tips are beginning to brown.
Make the sauce
Make the sauce while the pasta is cooking. Add the rigatoni to the boiling water, stirring occasionally to prevent the pasta from sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté briefly until aromatic. Add the heavy cream and ricotta to the skillet. Whisk the ricotta into the cream until smooth and bring to a simmer. Stir in the lemon zest, lemon juice, freshly grated parmesan, 1 teaspoon kosher salt, and 1/4 tsp pepper. Let the sauce simmer gently until the rigatoni is ready.
Finish the pasta
Remove the rigatoni from the heat when it is almost fully cooked but still has a bit of bite to it. The rigatoni will finish cooking in the sauce. Use a strainer to scoop the rigatoni into the skillet, reserving some of the pasta water.
Add about half a cup of pasta water to the skillet and stir the rigatoni into the sauce. Turn the heat up to a medium high and cook the pasta, stirring constantly, until the sauce thickens and begins to cling to the pasta. Add more pasta water if the sauce becomes too thick or as needed.
Serve the Lemon Ricotta Pasta with Broccolini
Stir in the chopped fresh basil. Add the broccolini and gently toss into the pasta. Transfer the pasta to a serving bowl. Top with more chopped basil and freshly grated parmesan. Enjoy!
