By Bring Creamy Lemon Garlic Parmesan Rigatoni to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Creamy Lemon Garlic Parmesan Rigatoni captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Creamy Lemon Garlic Parmesan Rigatoni becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12 oz rigatoni pasta (or your favorite pasta shape)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (or vegetable broth)
1 teaspoon lemon zest (plus more for garnish)
2 tablespoons fresh lemon juice
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped parsley (for garnish)
PREPARATION STEPS
Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Make it creamy: Stir in the heavy cream and chicken broth, bringing it to a gentle simmer. Add the lemon zest and juice, and let the sauce cook for 2-3 minutes.
Add Parmesan: Slowly whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine with pasta: Toss the cooked rigatoni in the sauce, adding a splash of reserved pasta water if needed to adjust the consistency.
Serve and garnish: Plate the pasta and garnish with more lemon zest, freshly chopped parsley, and extra Parmesan cheese. Serve warm and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
