Ingredients

Scale

3 tablespoons salted butter, divided
⅓ cup panko breadcrumbs
1 pound rigatoni pasta
2 teaspoons garlic, chopped
8 ounces ricotta cheese
½ cup parmesan cheese, shredded
1 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons basil, chopped

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Instructions

Salt a pot of boiling water generously and cook the pasta for 10-12 minutes until al dente.
Reserve 1 cup of starchy pasta water before draining the pasta.
In a large skillet over medium heat, melt 1 tablespoon of butter and add the panko breadcrumbs. Stir constantly until toasted and golden brown, then set aside.
Wipe any leftover breadcrumbs from the skillet and melt the remaining 2 tablespoons of butter for 5-6 minutes until it begins to brown.
Add the chopped garlic to the skillet and sauté for about 30 seconds until fragrant.
Mix in ricotta, parmesan, lemon zest, lemon juice, sea salt, and black pepper.
Stir in the reserved pasta water until the mixture is creamy and well combined.
Add the drained pasta and toss until evenly coated with the sauce.
Serve warm, garnished with crushed red pepper, chopped basil, and toasted breadcrumbs.

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Notes

For extra creaminess, consider adding more ricotta cheese or adjusting the pasta water as needed.
This dish can be served warm or at room temperature, making it versatile for meal prep or gatherings.
Feel free to substitute fresh herbs based on your preference for a unique twist.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 2g
Sodium: 550mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg