Lemon Ricotta Pasta | Around the Table

Lemon Ricotta Pasta | Around the Table

In this edition of Around the Table, Shea shares the recipe for her Lemon Ricotta Pasta 🍋 It’s a dish perfect for a cozy night at home—the kind of meal that feels a little special without requiring a reservation. Creamy, citrusy, and effortlessly elegant, it brings together whole-milk ricotta, fresh lemon, and just enough heat from red chili flakes to keep things spicy. Equal parts indulgent and completely doable. See the recipe below—and enjoy!

Yields: 4 servings | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Ingredients:
1 pound (16 ounces) rigatoni
¼ cup flat-leaf Italian parsley
1 leek
1 garlic clove
1 to 2 lemons
3 tablespoons unsalted butter, divided
½ cup panko breadcrumbs
½ cup heavy cream
1 ¼ cups whole-milk ricotta, plus more for serving
¼ teaspoon red chili flakes
Kosher salt, to taste
Freshly cracked black pepper, for serving

Directions:
1. Heavily salt a large pot of water, then bring to a boil over high heat. Add the rigatoni to the boiling water and, stirring occasionally, cook until al-dente. Before draining the pasta, reserve 1 cup of cooking liquid and set aside.

2. Meanwhile, mince the parsley and set aside for serving. Slice the leek down the center lengthwise, rinse any silt from between its layers, then thinly slice the white and tender green portion of the leek into half-moons, and set aside. Thinly slice the garlic clove, then zest and juice the lemon(s) to yield 2 teaspoons zest and ¼ cup juice.

3. To a large skillet over medium heat, add 1 tablespoon butter. Once melted, add the panko and a pinch of salt, then toast for 4 to 5 minutes or until golden brown. Stir occasionally to prevent any burning. Transfer the panko to a bowl and set aside.

4. To the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the leeks and sauté for 2 to 3 minutes, or until soft and just barely showing signs of browning.

5. Immediately add the lemon zest, juice, and the red chili flakes. Simmer for 1 to 2 minutes or until the lemon juice is reduced and the leeks are jammy. Add the cream and ricotta, then stir to combine.

6. Add the drained pasta to the skillet along with ½ cup pasta water. Toss to coat the pasta in the sauce and bring it to a simmer. Continue simmering for 2 to 4 minutes, or until the pasta is married with the sauce. Add salt to taste, then remove from heat.

7. To serve, add a heaping spoonful of pasta to a bowl and top with the toasted breadcrumbs and minced parsley. If desired, add another dollop of ricotta and enjoy.

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