Creamy Spring Greens Rigatoni
Creamy Spring Greens Rigatoni is a delightful dish that captures the essence of spring with every bite. This comforting pasta features perfectly cooked rigatoni enveloped in a rich, velvety sauce made from fresh greens and aromatic herbs. Ideal for both casual weeknight dinners and elegant gatherings, this recipe will impress your family and friends with its luscious flavors and vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups fresh spinach
- 1 cup asparagus, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water for 10-12 minutes until al dente. Reserve some pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden, about 1 minute. Add asparagus and spinach; cook until tender.
- Lower the heat; stir in heavy cream and simmer for 3-4 minutes until slightly thickened. Add grated Parmesan cheese and mix until smooth.
- Incorporate lemon zest, salt, and pepper. If too thick, add reserved pasta water gradually.
- Toss the cooked rigatoni with the sauce until evenly coated. Heat for another minute before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
Keywords: Feel free to customize this dish by swapping out greens based on your preference—try kale or arugula for different flavors. For a vegan version, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.