Lemon and Basil Goat Cheese Rigatoni
I will NEVER give up carbs! Pasta is a staple in my diet so I always look for different ways to make it a bit lighter. Instead of going for an Alfredo sauce, I just added goat cheese. It has a creamy texture and rich taste which replaces the need for heavy cream, butter, and Parmesan cheese that fatten up your typical Alfredo sauce. Mixed with fresh lemon juice and basil, this pasta dish will quickly become a favorite of yours too!
1 box (16 oz) of rigatoni pasta, cooked until al dente
3 Tbs olive oil
2 garlic cloves minced
Juice from one lemon
½ cup fresh basil, roughly chopped
1 cup crumbled goat cheese
Salt and pepper to taste
Bring a large pot of salted water to a boil and add pasta. Cook until al dente, drain water but keep pasta in pot, and add 2 Tbs of olive oil. Toss pasta until evenly coated and set aside. This will keep it from sticking!
While waiting for the pasta to cook, add 1 Tbs of olive oil to a small sauce pan and heat on low-medium heat. Add minced garlic and cook for 1-2 minutes. Add lemon juice and let simmer for 2-3 more minutes.
Add chopped basil and stir mixture together.
Add to cooked pasta, season with salt and pepper, and stir until evenly mixed.
Heat pot on low heat. Add goat cheese and stir until melted and pasta is warm. Garnish with fresh basil and serve right away.