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
Step-by-Step Guide
Follow these detailed instructions for perfect one-pot lemon feta rigatoni every time.
- Sauté the Aromatics: In your large pot or deep skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 3 cloves of minced garlic and cook for exactly 1 minute, stirring constantly to prevent burning, until it becomes fragrant.
- Cook the Pasta: Carefully pour in the 3 cups of broth and bring to a gentle simmer. Add the 12 oz of rigatoni pasta, ensuring it’s submerged. Cook for 10–12 minutes, stirring every 2-3 minutes to prevent sticking, until the pasta is al dente and the liquid has reduced by about 80%.
- Create the Sauce: Reduce the heat to low. Stir in the 1/2 cup of heavy cream, followed by the 1/2 cup of crumbled feta, 1/4 cup of grated Parmesan, 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and the optional 1/2 teaspoon of red pepper flakes. Stir continuously for 2-3 minutes until the cheeses melt into a cohesive, creamy sauce that coats the pasta.
- Final Seasoning: Taste the dish. Season with salt and black pepper as needed. If the sauce is too thick, add a splash of broth or cream, one tablespoon at a time, until your desired consistency is reached.
- Serve: Remove from heat. Divide among plates and immediately garnish with the 1/4 cup of chopped fresh parsley.
Serving Suggestions
This creamy pasta is a complete meal but can be elevated with simple sides. For a light dinner, pair it with a crisp arugula salad dressed with lemon vinaigrette. To add protein, top with grilled shrimp, shredded rotisserie chicken, or cannellini beans. For a heartier spread, serve alongside roasted asparagus or garlic bread to soak up the extra sauce.
How-to Summary
This 20-minute, one-pot meal involves sautéing garlic in olive oil, simmering rigatoni directly in broth until tender, then creating a creamy sauce by stirring in heavy cream, feta, Parmesan, lemon, and herbs off the heat. Finish with seasoning and a parsley garnish.
Frequently Asked Questions
Can I use a different type of pasta? Yes, but choose short, sturdy shapes like penne, ziti, or shells that cook in a similar time. Avoid long pasta or tiny shapes.
How can I make this dish vegetarian or vegan? For vegetarian, ensure you use vegetable broth. For vegan, substitute the broth, use full-fat coconut milk for cream, and a blend of dairy-free feta and nutritional yeast for the cheeses.
Why is my sauce too thin or too thick? If thin, let it simmer for another 1-2 minutes to reduce. If thick, stir in additional broth or cream a tablespoon at a time until it loosens.
Can I prepare this ahead of time? It’s best served immediately. Upon reheating, the pasta will absorb more sauce. Add a little extra broth or cream when warming to restore creaminess.
What can I use instead of heavy cream? Half-and-half or whole milk can work, but the sauce will be less rich and thick. For a lighter option, use 1/4 cup of cream cheese thinned with a bit of the pasta cooking liquid.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Cook it just until fragrant, about 60 seconds.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate fresh Parmesan for the creamiest sauce.
- Not Stirring During Cooking: Stir the pasta occasionally while it simmers in the broth to prevent it from sticking to the bottom of the pot.
- Adding Cold Dairy Too Quickly: Ensure the heat is reduced to low before adding the cream and cheese to prevent curdling.
Conclusion
This one-pot lemon feta rigatoni is the ultimate solution for a decadent, satisfying meal with minimal cleanup. The method of cooking the pasta directly in the broth infuses it with flavor, while the combination of tangy feta, rich cream, and bright lemon creates a restaurant-quality sauce in minutes. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a creamy, impressive pasta dish that’s perfect for any weeknight or casual entertaining.
