Recipe

Zesty Curly Flower Pasta

Curly flower pasta (campanelle) tossed in a bright lemony cream sauce with garlic, parmesan, and crispy edges. Cozy enough for a weeknight, zippy enough to wake up your taste buds.

By Matt Campbell

•

4.8

A steaming bowl of campanelle pasta coated in a creamy lemon parmesan sauce with black pepper and chopped parsley on a wooden table

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Let’s talk about curly flower pasta, aka campanelle. It is the pasta shape that looks like a little ruffled flower bell, and it is basically built for grabbing sauce in all those folds. Which is exactly why we are giving it a zesty, cozy treatment: lemon, garlic, parmesan, a little cream, and just enough spice and pepper to make you take a second bite to confirm you are not imagining how good it is.

This is the kind of recipe I love for busy nights because it feels restaurant-y without needing a dozen specialty ingredients. You will build a sauce in the same pan while the pasta cooks, then marry them together for that glossy, clingy finish. No drama. Big payoff.

Campanelle pasta boiling in a pot of salted water with steam rising

Why It Works

Campanelle’s ruffles hold sauce, so every bite tastes like you actually tried.
Lemon plus parmesan brings bright, salty balance to a cozy cream base.
Pasta water does the heavy lifting for a silky sauce that clings instead of pooling.
Crispy breadcrumb topping adds crunch and a toasty, buttery finish without frying anything.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 3 days. If you made the buttery breadcrumbs, keep them separate in a small container so they stay crunchy.

Reheat: Warm gently in a skillet over medium-low with a splash of water or milk. Stir often. The goal is creamy again, not broken. Microwave works too, just do 30-second bursts and stir.

Freezer: Cream sauces are a little fussy after freezing. You can freeze it, but expect the sauce to loosen or look slightly grainy. If you do freeze, thaw overnight in the fridge and reheat slowly with a bit of milk and extra parmesan to bring it back.

Common Questions

What is curly flower pasta?

Most of the time, people mean campanelle. It is a ruffled, bell-shaped pasta that holds sauce like a champ. If your store calls it something else, look for “campanelle” on the label.

Can I swap the pasta shape?

Absolutely. Penne, fusilli, shells, or farfalle all work. Campanelle is just extra fun because the sauce hides in the folds.

How do I keep the cream sauce from curdling?

Keep the heat medium to medium-low, add the lemon off heat or on very low, and use pasta water to emulsify. Also, do not use ultra-high heat once dairy is in the pan.

Is there a lighter option?

Yes. Swap heavy cream for half-and-half or use 2 to 3 ounces cream cheese plus pasta water for a creamy feel with less liquid dairy. You can also cut the cream in half and add more pasta water.

Can I add protein?

For sure. Toss in shredded rotisserie chicken, sautéed shrimp, or crispy pancetta. If you want vegetarian protein, white beans are surprisingly good here.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Fine grater or microplane (for parmesan and lemon zest)
Large skillet or sauté pan
Wooden spoon or silicone spatula
Measuring cups and spoons

I started making this when I wanted something cozy but I was bored of heavy, one-note cream sauces. Lemon was the obvious fix. The first time I tried it with campanelle, I realized the pasta shape was doing half the work for me, catching little pockets of sauce like it was designed for it. Now it is my go-to “I want comfort, but make it bright” dinner. Also, I fully support eating it straight from the pan while you “taste for seasoning.” That is not snacking. That is quality control.

Zesty Curly Flower Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

Main

12 oz campanelle (curly flower pasta)
1 tbsp kosher salt, plus more to taste
2 tbsp olive oil
3 tbsp unsalted butter, divided
4 garlic cloves, minced
1 tsp lemon zest (from 1 lemon)
3 tbsp fresh lemon juice (about 1 large lemon)
3/4 cup heavy cream
1/2 cup grated parmesan, plus more for serving
1/2 tsp black pepper, plus more for finishing
1/4 tsp crushed red pepper flakes (optional)
2 tbsp chopped parsley (optional but nice)

Crispy topping (optional but highly recommended)

1 tbsp olive oil
1 tbsp unsalted butter
1/2 cup panko breadcrumbs
1/4 tsp garlic powder
2 tbsp grated parmesan
Pinch of salt

Instructions

Make the crispy topping (optional). In a skillet over medium heat, warm olive oil and butter. Add panko, garlic powder, and a pinch of salt. Stir until golden and toasty, 3 to 5 minutes. Off heat, stir in parmesan. Pour into a bowl and set aside.
Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook campanelle until just shy of al dente, about 1 minute less than the box says. Reserve 1 1/2 cups pasta water, then drain. (Tip: If the sauce is not ready yet, toss the drained pasta with a tiny drizzle of olive oil so it does not glue itself together.)
Start the sauce base. While the pasta cooks, wipe out the skillet if needed. Add olive oil and 2 tbsp butter over medium heat. Add garlic and cook 30 to 60 seconds until fragrant, not browned.
Build the creamy part. Add cream, black pepper, and red pepper flakes. Simmer gently for 2 minutes. Stir in parmesan until melted.
Make it zesty (no curdling drama). Turn the heat to low, then remove the skillet from the burner. Stir in lemon zest and lemon juice. Taste. You want bright, not sour. If it is too sharp, add a touch more cream or butter. If it tastes flat, add a pinch of salt.
Finish with pasta water magic. Return the skillet to very low heat. Add drained pasta and toss. Add reserved pasta water a splash at a time until the sauce turns glossy and clings to the curls. Keep tossing for 1 to 2 minutes. Turn off the heat and stir in the remaining 1 tbsp butter for shine.
Serve. Top with parsley, extra parmesan, lots of black pepper, and the crispy breadcrumbs if using. Eat immediately while it is creamy and the edges are still doing that crisp-tender thing.

Campanelle pasta being tossed in a skillet with creamy lemon parmesan sauce

Nutrition information is estimated.

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