Creamy Lemon Rotini

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.

• ROTINI PASTA
• BUTTER
• REDUCED FAT CREAM CHEESE
• WHOLE MILK
• PARMESAN CHEESE
• LEMON ZEST
• DRIED PARSLEY
• FRESHLY GROUND BLACK PEPPER

Creamy Lemon Rotini

Real Mom Kitchen

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Ingredients

  

1x2x3x

• ▢ 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
• ▢ ⅛ 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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