Description
12 oz rigatoni pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Zest and juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh basil, chopped
1 tablespoon butter (optional, for richness)
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add the heavy cream to the skillet and bring to a simmer. Let it cook for 2-3 minutes to thicken slightly.
Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Toss the cooked rigatoni in the creamy sauce, adding a little reserved pasta water if needed to thin the sauce to your desired consistency.
Stir in the fresh basil and butter (if using) for extra creaminess.
Serve immediately, garnished with additional basil and Parmesan cheese if desired.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 450 kcal per serving
Servings: 4
