Creamy Lemon Pasta
This creamy lemon pasta features rigatoni tossed in a silky garlic butter sauce with white wine, half and half, parmesan, and fresh lemon zest. It’s bright, comforting, and perfect on its own or paired with chicken, salmon, shrimp, or steak.
Servings: 4
Ingredients
- 10 oz rigatoni
- 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
- fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-low heat, melt butter.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in white wine and allow it to simmer for 3–4 minutes until slightly reduced.
- Reduce heat to low and slowly add half and half. Stir to combine.
- Season with white pepper and a pinch of sea salt.
- Allow the sauce to gently simmer for 6–8 minutes until slightly thickened.
- Gradually stir in parmesan cheese until melted and smooth.
- Add lemon zest and lemon juice and stir.
- Add the cooked rigatoni and toss until coated in the sauce.
- Let the pasta cook for 1–2 minutes so the sauce thickens and clings to the pasta.
Notes
Use low heat when adding dairy.
Half and half can curdle if the pan is too hot. Lower the heat before adding it and allow the sauce to gently simmer rather than boil. Freshly shred the parmesan.
Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy. Fresh parmesan melts smoother and creates a silkier sauce. White pepper keeps the sauce clean-looking.
It provides seasoning without the dark specks that black pepper leaves in cream sauces. Choose a dry white wine.
Sauvignon Blanc or Pinot Grigio work well and add brightness to the sauce without overpowering the lemon. Protein pairings.
This pasta works beautifully as a base for grilled chicken, seared salmon, sautéed shrimp, or sliced steak. Make it extra lemony.
Add additional lemon zest just before serving for a brighter citrus flavor.
Half and half can curdle if the pan is too hot. Lower the heat before adding it and allow the sauce to gently simmer rather than boil. Freshly shred the parmesan.
Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy. Fresh parmesan melts smoother and creates a silkier sauce. White pepper keeps the sauce clean-looking.
It provides seasoning without the dark specks that black pepper leaves in cream sauces. Choose a dry white wine.
Sauvignon Blanc or Pinot Grigio work well and add brightness to the sauce without overpowering the lemon. Protein pairings.
This pasta works beautifully as a base for grilled chicken, seared salmon, sautéed shrimp, or sliced steak. Make it extra lemony.
Add additional lemon zest just before serving for a brighter citrus flavor.