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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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: dinner
Cuisine: American, Italian
Keyword: 30 minute meals, artichokes, bacon, cheese sauce, easy recipes, fresh lemons, garlic pasta, italian, lemon pasta, lemon sauce, pasta, rigatoni
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!