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Creamy Lemon Rotini

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Today’s dish is a simple pasta side dish that is great to serve alongside a chicken or fish.  I served this creamy lemon rotini with yesterday’s recipe for crispy basil chicken. It is creamy but has a light and refreshing lemon flavor.  Since it uses cream cheese to make the sauce, it does thicken as it sits.  You can add a little milk if needed just before serving to help thin it out again.

I adapted this creamy lemon rotini from Kraft Foods. I only had 3 cups of rotini on hand so I added a cup of shells.

Creamy Lemon Rotini | realmomkitchen.com

Here is what you need to make the

Creamy Lemon Rotini

  • ROTINI PASTA
  • BUTTER
  • REDUCED FAT CREAM CHEESE
  • WHOLE MILK
  • PARMESAN CHEESE
  • LEMON ZEST
  • DRIED PARSLEY
  • FRESHLY GROUND BLACK PEPPER
Creamy Lemon Rotini | realmomkitchen.com

Creamy Lemon Rotini

Real Mom Kitchen

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Ingredients
  

  • 4 cups rotini pasta uncooked
  • 2 Tbsp butter
  • 4 oz. 1/2 of 8-oz. pkg. reduced fat cream cheese, cubed
  • 1 cup whole milk
  • ¼ cup shredded Parmesan cheese divided
  • 1 Tbsp lemon zest
  • 1 tsp dried parsley
  • tsp freshly ground black pepper

Instructions
 

  • Cook the rotini according to the package and drain.
  • Meanwhile, melt the butter in large saucepan and mix in the  cream cheese and milk.
  • Stir constantly until the cream cheese is completely melted and sauce is well blended. Stir in 2 Tbsp. Parmesan.
  • Toss the pasta with the sauce, zest, and parsley until evenly coated. Top with pepper and remaining Parmesan. Makes 6 servings.
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