Creamy Lemon Rotini


Today’s dish is a simple pasta side dish that is great to serve alongside a chicken or fish.  I served it 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.

Creamy Lemon Rotini

  • 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 constatntly 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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