Difficulty Level: Easy
Cook Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. rigatoni or other short cut pasta
1 ½ cups whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
2 tbsp. lemon zest
Salt to taste
Bring a large pot of water to a boil.
Meanwhile, add the ricotta to a mixing bowl and using a whisk, whip until smooth. Set aside. You can also blend for 10 seconds in a blender until glossy and smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.
Add the whipped ricotta to a large sauté pan over low heat. Stir in the grated parmigiano and salt to taste.
Once the pasta has finished cooking, strain and add to the pan along with the whipped ricotta sauce and 1/4 cup pasta water.
Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon zest and more Parmigiano.