Dinner
Creamy Lemon Rigatoni
Silky, zesty, and coated in rich parmesan cream, effortlessly whipped up using the Donna Hay cookware collection.
Servings:
Ingredients
- 500g (1 lb 2 oz) dried rigatoni
- 2 cups (500ml/17 fl oz) pure (whipping) cream
- 1 cup (50g/1¾ oz)) finely grated parmesan
- 2 tablespoons finely grated lemon rind
- ¼ cup (60ml/2 fl oz) lemon juice
- Sea salt and cracked black pepper
READY TO MAKE!
Make this recipe using our Donna Hay by GreenPan Ceramic Non-Stick Frypan, 30CM
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Preparation Instructions
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml/4 fl oz) of the pasta water and set aside.
- Heat a large non-stick frying pan over medium heat.
- Add the cream, parmesan, lemon rind, lemon juice, salt and pepper and cook for 1 minutes.
- Add the pasta and pasta water and toss until the sauce has thickened and the pasta is coated.
- Divide between bowls and serve with extra parmesan and basil leaves.
Tips
To serve with extra finely grated parmesan and basil leaves
Photography: Chris Court
Recipe and styling: Donna Hay
