Description
This Creamy Lemon Garlic Parmesan Rigatoni strikes the perfect balance between zesty, creamy, and downright comforting.
Ingredients
Scale
- 12 oz rigatoni pasta
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Zest and juice of 1 large lemon
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain. - Sauté the Garlic:
In the same pot, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. - Make the Sauce:
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, and juice. Cook until the cheese has melted and the sauce is smooth. - Combine:
Add the cooked rigatoni to the sauce, tossing to coat. Use the reserved pasta water to thin the sauce to your desired consistency. - Finish:
Season with red pepper flakes (if using), salt, and black pepper. Garnish with fresh parsley before serving.