recipes

Creamy Lemon Rigatoni

Recipe and styling by Donna Hay

SERVES

4

Photography: Chris Court

Ingredients

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500g (1 lb 2 oz) dried rigatoni
2 cups (500ml/17 fl oz) pure (whipping) cream
1 cup (50g/1¾ oz) finely grated parmesan
2 tablespoons finely grated lemon rind
¼ cup (60ml/2 fl oz) lemon juice
Sea salt and cracked black pepper
To serve: Extra finely grated parmesan and basil leaves

Method

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Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml/4 fl oz) of the pasta water and set aside.

Heat a large non-stick frying pan over medium heat.

Add the cream, parmesan, lemon rind, lemon juice, salt and pepper and cook for 1 minutes.

Add the pasta and pasta water and toss until the sauce has thickened and the pasta is coated.

Divide between bowls and serve with extra parmesan and basil leaves.

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The Cookware Behind the Recipe

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Ceramic Non-Stick Frypan 30cm

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Ideal for family-sized meals, this pan has a quick-heating aluminium core that offers remarkable heat transfer, plus GreenPan's best ceramic non-stick delivers effortless release and easy cleanup. Packed with thoughtful details, this pan has a wrapped edge to help prevent damage over time and a smooth, rivetless interior to eliminate food traps.

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Featured Collection

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Donna Hay by GreenPan

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The perfect combination of design and performance, this quick-heating collection powers through your meals then cleans up easily thanks to GreenPan's most groundbreaking ceramic non-stick. Crafted from heavy-gauge aluminium, these pans are finished with Donna's signature blue and champagne stainless-steel handles for a striking contrast and effortless style.

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About the Author

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Donna Hay

Prolific food editor, bestselling cookbook author, and Australian culinary icon Donna Hay partnered with GreenPan to create irresistible bakeware built to inspire home cooks.