Description
This creamy lemon pasta features tender rigatoni tossed in a luscious sauce made from butter, garlic, white wine, half and half, and freshly shredded parmesan cheese, all brightened with fresh lemon zest and juice. This comforting yet refreshing dish is perfect for a quick weeknight dinner or an elegant meal when paired with your favorite protein.
Ingredients
Scale
Pasta
- 10 oz rigatoni
Sauce
- 3 tbsp butter
- 4 cloves garlic minced
- ½ cup dry white wine
- 2 cups half and half
- 1½ cups freshly shredded parmesan cheese extra for serving
- 1 tsp white pepper
- pinch sea salt
- zest of 1 lemon
- juice of 1 lemon
Garnish
- fresh parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain the pasta and set aside.
- Melt Butter and Sauté Garlic: In a large skillet over medium-low heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant without browning.
- Simmer Wine: Pour in the dry white wine and allow it to simmer for 3 to 4 minutes until it is slightly reduced, concentrating the flavor.
- Add Half and Half: Reduce the heat to low and slowly add the half and half, stirring to combine.
- Season and Simmer Sauce: Season the sauce with white pepper and a pinch of sea salt. Allow the sauce to gently simmer for 6 to 8 minutes until it thickens slightly, stirring occasionally to prevent sticking or curdling.
- Melt Cheese: Gradually stir in the freshly shredded parmesan cheese until it melts smoothly into the sauce, creating a creamy texture.
- Add Lemon: Stir in the lemon zest and lemon juice to brighten the sauce with fresh citrus flavor.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet and toss well to coat the pasta evenly with the creamy lemon sauce.
- Finish Cooking: Let the pasta cook in the sauce for 1 to 2 minutes more so the sauce thickens further and clings to the pasta beautifully.
- Serve: Garnish with fresh parsley and additional parmesan cheese if desired, then serve immediately.
Notes
- Use low heat when adding dairy to prevent curdling.
- Half and half can curdle if the pan is too hot; lower the heat before adding and allow the sauce to gently simmer rather than boil.
- Use freshly shredded parmesan cheese instead of pre-shredded for a smoother, silkier sauce as pre-shredded cheeses contain anti-caking agents.
- White pepper is preferred because it keeps the sauce visually clean without dark specks.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to add brightness without overpowering the lemon flavor.
- For protein pairings, serve this pasta with grilled chicken, seared salmon, sautéed shrimp, or sliced steak.
- For an extra lemony taste, add additional lemon zest just before serving.
