Description
A creamy, zesty pasta dish combining fragrant sage and fresh lemon with tender rigatoni, perfect for cozy nights or entertaining guests.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 tbsp fresh sage leaves, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 tsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 tbsp butter
- Salt, to taste
- Cracked black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped sage and cook for 1 minute until fragrant.
- Add minced garlic and cook for 30 seconds. Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Stir in lemon zest and lemon juice. Reduce heat and season with salt and pepper to taste.
- Add cooked rigatoni to the skillet. Toss to coat. Use reserved pasta water as needed to adjust sauce consistency.
- Stir in grated Parmesan until melted and creamy. Let rest for 1 minute off heat.
- Serve hot, garnished with extra lemon zest and sage leaves if desired.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Keep cream sauce on low heat to prevent curdling.
- Reserve pasta water to help the sauce cling to pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: lemon pasta, sage rigatoni, creamy pasta, vegetarian dinner, easy pasta recipe