Description
12 oz rigatoni pasta
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup vegetable or chicken broth
Zest of 1 lemon
Juice of 1 lemon
½ tsp red pepper flakes (optional)
½ cup grated parmesan cheese
1 burrata ball, torn into pieces
2 tbsp fresh basil, chopped
Salt and black pepper to taste
Directions:
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream, broth, lemon zest, lemon juice, and red pepper flakes. Stir to combine.
Add the rigatoni and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Stir in the parmesan cheese and season with salt and black pepper to taste.
Remove from heat and top with torn burrata pieces. Cover for 2 minutes to let the burrata melt slightly.
Garnish with fresh basil and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 420 per serving Servings: 4 servings
