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Creamy Lemon Rotini |

Creamy Lemon Rotini

  • Author: Laura


Units 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


  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.
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