Ingredients
Scale
- 8 ounces uncooked pasta (rigatoni or penne recommended)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 small clove garlic (minced)
- 1/4 cup chicken broth or vegetable broth or dry white apple vinegar
- 2 teaspoons lemon juice + zest of 1/2 lemon
- 1 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- Salt & pepper (to taste)
- Fresh parsley & extra parmesan (optional garnish)
Instructions
- Cook the pasta in salted boiling water until al dente according to package directions.
- In a skillet over medium heat, melt butter and sprinkle in flour. Stir for about 1-2 minutes.
- Add minced garlic, then pour in chicken broth (or vinegar) and lemon juice plus zest; let bubble for one minute.
- Whisk in the cream and cook until thickened to your preference.
- Stir in grated parmesan cheese and season with salt and pepper.
- Combine drained pasta with the sauce, tossing well to coat. If needed, add reserved pasta water for consistency.
- Garnish with parsley and additional parmesan if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 560
- Sugar: 3g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 110mg