Description
A light, easy, and refreshing rigatoni dish tossed in a lemon infused Alfredo sauce, done in just 20 minutes!
Ingredients
Scale
- 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
Instructions
- Cook rigatoni according to box instructions. Save ¼ cup of the pasta water. Drain rigatoni.
- 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.
- Add garlic and lemon zest. Cook for 1 minute, whisking frequently.
- Pour in white wine and lemon juice, scraping up any browned bits on the bottom of the pan. Whisk until smooth
- Slowly pour vegetable broth into the skillet, whisking until smooth.
- Slowly pour milk into the skillet, whisking until smooth.
- Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
- Reduce heat to low. Stir in parmesan cheese and fresh basil until completely smooth. Cook one more minute.
- 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).
- Top with fresh parsley and serve immediately with micro greens and lemon slices.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
