Begin by bringing a large pot of water to a boil. Add a generous portion of kosher salt to the water so that it tastes seasoned.

Preheat the oven to 400°F. Wash and trim the broccolini. Split any thick stalks in half lengthwise first before cutting the broccolini in half into approximately 2-inch long pieces.

Transfer the broccolini to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper.

Roast the broccolini for 12 to 15 minutes until the stalks are tender and the tips are beginning to brown.

Add the rigatoni to the boiling water, stirring occasionally to prevent the pasta from sticking.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté briefly until aromatic.

Add the heavy cream and ricotta to the skillet. Whisk the ricotta into the cream until smooth and bring to a simmer.

Stir in the lemon zest, lemon juice, freshly grated parmesan, 1 teaspoon kosher salt, and 1/4 tsp pepper. Let the sauce simmer gently until the rigatoni is ready.

Remove the rigatoni from the heat when it is almost fully cooked but still has a bit of bite to it.

Use a strainer to scoop the rigatoni into the skillet, reserving some of the pasta water.

Add about half a cup of pasta water to the skillet and stir the rigatoni into the sauce.

Turn the heat up to medium high and cook the pasta, stirring constantly, until the sauce thickens and begins to cling to the pasta. Add more pasta water if the sauce becomes too thick or as needed.

Stir in the chopped fresh basil. Add the broccolini and gently toss into the pasta.

Transfer the pasta to a serving bowl. Top with more chopped basil and freshly grated parmesan.

Enjoy!