Creamy Ricotta Rigatoni With Lemon, Zucchini, Basil & Chilli Recipe
Creamy Ricotta Rigatoni With Lemon, Zucchini, Basil & Chilli
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- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 zucchini large, cut into thin slices
- pinch sea salt
- 0.5 tsp cracked black pepper
- 2 cups ricotta cheese
- 0.5 lemon zest & juice, plus extra juice to serve
- 1.5 cups parmesan cheese grated
- 300 g dried rigatoni or pasta of choice
- 1 cup rocket leaves roughly chopped
- 0.5 cup basil leaves to serve
- red chilli flakes to serve (optional)
Instructions
- Place a large frying pan over high heat. Add the butter and olive oil. When the butter has melted, add the zucchini slices, separating them so they are spread out in the pan. Season with the salt and pepper. Brown the zucchini slices on each side until just cooked and golden. Remove and drain on paper towel.1 tbsp butter, 2 zucchini, pinch sea salt, 0.5 tsp cracked black pepper
- Place the pan back over medium heat and add 2 tablespoons of water until bubbling. Add the ricotta cheese, lemon zest and juice and 1/2 cup of the grated parmesan. Gently and continuously stir the mix until it starts to heat and break down, about 3 minutes (make sure it isn’t burning and turn down the heat if so). Then stir through another 1/2 cup of the grated parmesan.2 cups ricotta cheese, 0.5 lemon, 1.5 cups parmesan cheese
- Bring a large pot of salted water to the boil. Add the pasta and cook until just al dente (it will continue to cook in the sauce). Drain the pasta and reserve 3/4 cup of the pasta cooking water.300 g dried rigatoni, pinch sea salt
- Add the pasta to the ricotta sauce, along with 1/2 cup of the pasta water and toss it all through. Feel free to add more pasta water if you prefer a thinner consistency. Then add the zucchini back to the pan with the remaining parmesan and the rocket. Toss it all through.300 g dried rigatoni, 2 cups ricotta cheese, 2 zucchini, 1 cup rocket leaves, 1.5 cups parmesan cheese
- Divide the creamy pasta among bowls. Top with fresh basil leaves and red chilli flakes, if desired. Squeeze over some extra lemon juice and serve.0.5 cup basil leaves, red chilli flakes, 0.5 lemon
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