Giada’s Pasta Alla Giadzy
Giada’s Pasta Alla Giadzy
Ingredients
For the Pasta
- 1 pound Mezzi Rigatoni pasta
- 1 tablespoon salt, for pasta water, or as needed
For the Lemon-Ricotta Sauce
- 1 Meyer lemon, whole, skin, seeds, and all
- 1/2 cup Parmesan cheese, grated
- 1/2 cup ricotta cheese
- 1/4 cup olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh basil, chopped, optional
Instructions
- 1
Prepare the lemon-ricotta sauce: Place the entire Meyer lemon (including skin and seeds), the grated Parmesan cheese, ricotta cheese, olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper into a high-speed blender or food processor.
⏱️ 5 min
- 2
Blend the ingredients until the mixture is completely smooth and creamy. The sauce should be bright, citrusy, and fresh. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 3
Cook the pasta: Bring a large pot of water (at least 6 quarts) to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 212
- 4
Add the Mezzi Rigatoni pasta to the boiling water. Cook the pasta according to package directions, typically 10-12 minutes, or until al dente.
⏱️ 12 min•🌡️ 212
- 5
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This will be used to adjust the sauce consistency.
⏱️ 1 min
- 6
Drain the cooked pasta thoroughly.
⏱️ 1 min
- 7
Combine and serve: Transfer the drained pasta to a large serving bowl. Pour the blended lemon-ricotta sauce over the hot pasta.
⏱️ 1 min
- 8
Add a splash of the reserved pasta water, 1 tablespoon at a time, and toss the pasta until the sauce reaches your desired consistency and evenly coats the rigatoni. The ridges and hollow center of the Mezzi Rigatoni are ideal for holding onto the sauce.
⏱️ 2 min
- 9
Garnish with fresh basil, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Giada’s Pasta Alla Giadzy
For the Pasta
- 1 pound Mezzi Rigatoni pasta
- 1 tablespoon salt, for pasta water, or as needed
For the Lemon-Ricotta Sauce
- 1 Meyer lemon, whole, skin, seeds, and all
- 1/2 cup Parmesan cheese, grated
- 1/2 cup ricotta cheese
- 1/4 cup olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh basil, chopped, optional
Instructions
- 1
Prepare the lemon-ricotta sauce: Place the entire Meyer lemon (including skin and seeds), the grated Parmesan cheese, ricotta cheese, olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper into a high-speed blender or food processor.
⏱️ 5 min - 2
Blend the ingredients until the mixture is completely smooth and creamy. The sauce should be bright, citrusy, and fresh. Taste and adjust seasoning if necessary.
⏱️ 2 min - 3
Cook the pasta: Bring a large pot of water (at least 6 quarts) to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 212 - 4
Add the Mezzi Rigatoni pasta to the boiling water. Cook the pasta according to package directions, typically 10-12 minutes, or until al dente.
⏱️ 12 min•🌡️ 212 - 5
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This will be used to adjust the sauce consistency.
⏱️ 1 min - 6
Drain the cooked pasta thoroughly.
⏱️ 1 min - 7
Combine and serve: Transfer the drained pasta to a large serving bowl. Pour the blended lemon-ricotta sauce over the hot pasta.
⏱️ 1 min - 8
Add a splash of the reserved pasta water, 1 tablespoon at a time, and toss the pasta until the sauce reaches your desired consistency and evenly coats the rigatoni. The ridges and hollow center of the Mezzi Rigatoni are ideal for holding onto the sauce.
⏱️ 2 min - 9
Garnish with fresh basil, if desired, and serve immediately.
⏱️ 1 min