Description
12 oz rigatoni pasta
3 cups vegetable or chicken broth
1/2 cup heavy cream
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Directions
In a large pot or deep skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Pour in vegetable or chicken broth and bring to a simmer. Add rigatoni and cook for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is
mostly absorbed.
Stir in heavy cream, feta cheese, Parmesan, lemon zest, lemon juice, oregano, and red pepper flakes. Mix well until creamy.
Season with salt and black pepper to taste. Adjust consistency by adding a splash of broth if needed.
Garnish with fresh parsley and serve immediately.
Prep Time: 5 minutes, Cooking Time: 15 minutes, Total Time: 20 minutes, Kcal: 480 per serving, Servings: 4
