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Spring Lemon Alfredo Pasta on white plate with greens and copper dinnerware

Spring Lemon Alfredo Pasta

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  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: Serves 3-4 1x


A light, easy, and refreshing rigatoni dish tossed in a lemon infused Alfredo sauce, done in just 20 minutes!


  • 1 lb rigatoni pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached, all purpose flour
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons dry white wine or white wine vinegar
  • 1 cup vegetable broth
  • 1 cup skim milk
  • 1 cup parmesan cheese, freshly grated
  • 2 tablespoons fresh basil, roughly chopped
  • Salt and pepper to taste
  • Fresh parsley, roughly chopped for garnish
  • Fresh micro greens and lemon slices, for serving


  1. Cook rigatoni according to box instructions. Save ¼ cup of the pasta water. Drain rigatoni.
  2. While rigatoni is cooking, heat butter in a large skillet over medium high heat. Once melted, whisk in flour. Cook for 1 minute, whisking frequently.
  3. Add garlic and lemon zest. Cook for 1 minute, whisking frequently.
  4. Pour in white wine and lemon juice, scraping up any browned bits on the bottom of the pan. Whisk until smooth
  5. Slowly pour vegetable broth into the skillet, whisking until smooth.
  6. Slowly pour milk into the skillet, whisking until smooth.
  7. Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
  8. Reduce heat to low. Stir in parmesan cheese and fresh basil until completely smooth. Cook one more minute.
  9. Remove from heat. Add salt and pepper to taste. Stir cooked rigatoni pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons).
  10. Top with fresh parsley and serve immediately with micro greens and lemon slices.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes