This pasta is absolutely delightful! The lemon cream sauce compliments the bacon and marinated artichokes so well. A incredible light and flavorful dish that is a new favorite in my home. I mean just look how pretty it is!
The best part is that it is ready to plate in under 30 minutes and tastes like it came from a restaurant! The lemon cream sauce is the star so make sure you put extra love to get it perfect. It is really simple so don’t be intimated. The key is to whisk it to a smooth texture and just thick enough to coat the back of a spoon.
Let’s get started!
Lemon Cream Rigatoni with Bacon and Artichokes!
A light and DELICOUS lemon cream sauce that goes so well with bacon and artichokes. It makes a perfect summer pasta dish!
Servings: 4
Ingredients
- 1/2 pound bacon, cooked and chopped
- 1 cup marinated artichoke hearts, chopped
- 3 cloves garlic, minced
- 1 box rigatoni pasta, cooked al dente
- 2 large lemons, juiced
- zest of 1 lemon
- 3 tbsp. butter
- 3 tbsp. flour
- 1/2 cup vege or chicken broth
- 3/4 cup heavy cream
- 2 handfuls of grated parmesan cheese
- 1/2 tsp salt and pepper
- parsley, chopped used for garnish (optional)
Instructions
- In a large pot boil salted water and cook the noodles until al dente, drain and set aside.
- In a medium saucepan on med heat, add the butter. Melt and add the flour. Whisk continually until combined. Now add the broth and continue whisking.
- Cook until it starts to thicken, whisking so it does not burn. Now add the lemon juice and zest.Whisk well
- After mixed in, add the heavy cream, cheese, and garlic.Whisk until thickened but still smooth and creamy. About 3-5 minutes
- In the pot you cooked the noodles in, add 1 tsp of olive oil and sauté the artichoke hearts for 2 minutes. Then add the chopped bacon. Mix and sauté for 1 minute more.
- In goes the noodles and on pours the sauce. Remove from heat and stir.
- Plate and garnish with parsley.
- ENJOY!
