by CASEY CHEEK

(Vegetarian Recipe)

Serves 2-4  |  Prep Time: 0 minutes  |  Cook Time: 10 minutes

Ingredients:

• 1/2 lb rigatoni or penne
• 4 tbsp butter
• 1 tsp garlic minced
• 1 tsp lemon zest
• 3/4 cup half & half, heavy cream, or plant-based milk
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup reserved pasta water
• Squeeze of lemon
• 1/2 cup parmesan cheese

Directions:

1. Boil the pasta according to package directions.
2. In a large saucepan, heat the butter on medium low until it is melted and slightly browned.
3. Add in the minced garlic and lemon zest and cook until fragrant.
4. Stir in lemon juice and cook for a few minutes. Then add in the cream and season with salt and pepper.
5. Lower heat and let it simmer until the sauce begins to thicken.
6. Add in the pasta water and let sauce thicken again.
7. Add your al dente pasta to the pan and toss in the sauce.
8. Stir in the parmesan a little at a time, stirring the pasta.
9. Serve with some more parmesan and black pepper!