Lemon Ricotta Pasta

Lemon Ricotta Pasta

This dish is a delightful fusion of simplicity and sophistication, where creamy ricotta cheese meets the refreshing tang of lemon, creating a harmony of taste and texture that's sure to captivate your senses.



1 lb Rigatoni pasta

2 cups Arugula

2 Tbsp Basil fresh

1/4 tsp chili flakes

1 Tbsp Lemon zest

1/4 cup lemon juice fresh

Salt and pepper freshly ground

1 Tbsp olive oil

1 Cup Parmesan cheese

1 cup whole milk Ricotta cheese

1/2 cup of cooked pasta water reserved



1. Place tablet on heating source with inner pot and water filled half way ,and bring water to a boil, then add Rigatoni to boiling water with a sprinkle of salt and cover with inner lid and continue the preheating process, then place tablet in first then add inner pot with lid to Rockpot. Cook for approximately 15-30 minutes until pasta is ready.

2. In a seperate bowl, Mix the rest of ingredients together including 1/2 cup cooked pasta watered whisk until thoroughly combined

3. Drain Pasta and mix together taste to correct salt and pepper if needed and serve.

4. Serves 4-6  Enjoy!


Heating the RockTablet on stovetop:

Place RockTablet on the largest burner. Place inner pot on top of the RockTablet.
Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.



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