Just made this Creamy Lemon Garlic Parmesan Rigatoni, and wow, the flavors are on point! The creamy sauce with that zesty lemon kick makes it so addictive. If you love pasta with a tangy twist, this one's a must-try
Ingredients:
12 oz rigatoni pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set the pasta aside.
Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, stirring frequently.
Make the Cream Sauce: Add the heavy cream to the skillet with the garlic. Stir and bring to a gentle simmer. Let it cook for 2-3 minutes until it begins to thicken slightly.
Add the Cheese and Lemon: Stir in the grated Parmesan cheese, fresh lemon juice, and lemon zest. Continue to cook, stirring until the sauce becomes creamy and smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
Serve: Garnish with chopped fresh parsley and serve immediately.
Cooking Time: 20 minutes | Servings: 4 | Calories: ~500 per serving