Simple Lemon Rigatoni Pasta
Simple Lemon Rigatoni Pasta
Ingredients
- 2 pounds rigatoni pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons lemon zest, from 2 lemons
- 1/2 cup fresh lemon juice, from 2 lemons
- 1 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min
- 3
Add the minced garlic and red pepper flakes (if using) to the melted butter. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Remove the skillet from the heat. Stir in the lemon zest and fresh lemon juice. Season with salt and black pepper to taste.
⏱️ 2 min
- 5
Drain the cooked rigatoni and add it directly to the skillet with the lemon butter sauce. Add the grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min
- 6
Toss everything together until the pasta is well coated. If the sauce seems too thick or dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 2 min
- 7
Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Lemon Rigatoni Pasta
- 2 pounds rigatoni pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons lemon zest, from 2 lemons
- 1/2 cup fresh lemon juice, from 2 lemons
- 1 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup pasta water, reserved
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 2
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min - 3
Add the minced garlic and red pepper flakes (if using) to the melted butter. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Remove the skillet from the heat. Stir in the lemon zest and fresh lemon juice. Season with salt and black pepper to taste.
⏱️ 2 min - 5
Drain the cooked rigatoni and add it directly to the skillet with the lemon butter sauce. Add the grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min - 6
Toss everything together until the pasta is well coated. If the sauce seems too thick or dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 2 min - 7
Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min