by Melissa Stroumbakis
Lemon-Kissed Rigatoni with Roasted Tomatoes & Whipped Ricotta
Her Home, His Word™
by Melissa Stroumbakis
Soft afternoon light and the scent of citrus filling the kitchen bring such peace to the heart. This bright, creamy pasta is a lovely way to gather everyone at the table.
Serves 4–6
• Prep
15 minutes
• Cook
30 minutes
• Total
45 minute
s
Ingredients
- 12 oz rigatoni
1.5 lb cherry tomatoes
3 tbsp olive oil, divided
3 garlic cloves, thinly sliced
1 tsp kosher salt, divided, plus salt for pasta water
1/4 tsp black pepper
1 cup whole-milk ricotta
1 tsp finely grated lemon zest
1 tbsp lemon juice
1/2 cup freshly grated Parmesan plus extra to serve
1/3 cup loosely packed basil leaves, torn
1 cup reserved pasta cooking water
Method
1
Heat oven to 425°F. Toss tomatoes with 2 tbsp oil, garlic, 1/2 tsp salt and pepper in a baking dish. Roast 25–30 min until blistered and juicy.
2
Meanwhile boil pasta in salted water according to package directions; reserve 1 cup water before draining.
3
Whisk ricotta, remaining 1 tbsp oil, zest, juice, remaining 1/2 tsp salt and Parmesan until smooth.
4
Off heat toss hot pasta with ricotta mixture and 1/4 cup pasta water, adding more by the tablespoon for a glossy sauce.
5
Fold in roasted tomatoes and all pan juices; finish with basil and extra Parmesan. Serve immediately.
At the table
Lemon zest brings fragrance without making the sauce sharp; whole-milk ricotta gives a silkier finish.
Leftovers
Swap penne for rigatoni; for added vegetables stir in 2 cups baby spinach with the hot pasta.
Table note
Refrigerate leftovers in a covered container up to 3 days; reheat gently with a splash of water.