Creamy Vegetable Rigatoni
Ingredients
- 1 (16-oz) pkg rigatoni (or use penne)
- 2 (12-oz) pkg frozen California-style vegetable mix
- 1 lemon
- 2 Tbsp butter, divided
- ¼ tsp salt
- ¾ cup panko breadcrumbs
- 3 Tbsp minced garlic
- 1½ cups heavy cream
- ½ cup vegetable broth
- 1 tsp Italian seasoning
- ¾ cup grated Parmesan cheese
Instructions
- Cook pasta and vegetables according to package directions. Meanwhile, grate 2 tsp zest and squeeze 2 Tbsp juice from lemon.
- Melt 1 Tbsp butter and salt in a large skillet over medium heat. Add breadcrumbs; cook 3 minutes or until golden. Remove from skillet; stir in 1 tsp lemon zest.
- Melt 1 Tbsp butter in a large saucepan over medium-high heat. Add garlic; cook 2 minutes or until fragrant.
- Add cream, broth, and Italian seasoning; bring to a boil, reduce heat, and simmer 5 minutes or until thickened. Add cheese, 1 tsp lemon zest, and lemon juice, stirring until combined.
- Divide pasta and vegetables among 6 bowls; top with sauce and breadcrumbs.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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