Home Pasta Creamy Lemon Rotini

Creamy Lemon Rotini

by Laura

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 one from Kraft Foods. I only had 3 cups of rotini on hand so I added a cup of shells.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Lemon Rotini | realmomkitchen.com

Creamy Lemon Rotini


  • Author: Laura

Ingredients

Scale
  • 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
  • 1/4 cup shredded Parmesan cheese, divided
  • 1 Tbsp.  lemon zest
  • 1 tsp. dried parsley
  • 1/8 tsp. freshly ground black pepper

Instructions

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

You may also like

1 comment

cindy harris March 6, 2011 - 12:57 pm

Looks fresh and tasty. I will give it a try!

Reply

Leave a Comment

Recipe rating