Description

What to serve on meatless Mondays? Look no further, this is it. It's ready in a jiffy, is bright, rich and delicious.

Ingredients

• 1 lb. rigatoni pasta
• Kosher salt
• 8 T. unsalted butter, cut into pieces, divided
• 1 Meyer lemon, very thinly sliced into rounds, seeds removed*
• 2 c. reserved pasta cooking water, divided
• 1 oz. Parmesan or Parmigiano-Reggiano cheese, finely grated, plus more for serving
• freshly ground black pepper

Steps

1. Cook rigatoni in a large pot of well salted boiling water, stirring occasionally, until al dente, about 2 minutes less than package directions.The pasta will finish cooking in the sauce.
2. Meanwhile, heat 4 T. butter in a large Dutch oven or other heavy pot over medium until melted; add lemon rounds; cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes. Using tongs, transfer one-third of lemon rounds to a plate; set aside.
3. Just before pasta is al dente, reserve 2 c. of the pasta cooking water. Add 1 1/2 c. of the pasta cooking water to the butter sauce. (It will thicken when the remaining ingredients are added.) Add remaining butter, a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.