Rigatoni With Lemon Parmesan Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This is delicious as either a main or a side dish. Ingredients:
1 lb rigatoni pasta (cavatappi or small shells work well also) |
1 tablespoon extra virgin olive oil |
2 cloves garlic, minced |
1 tablespoon fine grated lemon, rind of |
1 cup heavy cream |
1 ripe tomato, chopped |
1/4 cup grated good quality parmesan cheese |
1/4 cup chopped flat leaf parsley |
salt and pepper |
1 lemon, juice of |
Directions:
1. Cook pasta according to directions; drain, rinse and set aside.
2. Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
3. Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
4. Add tomatoes, parmesan cheese, parsley and cooked pasta.
5. Stir well and season with salt& pepper.
6. Squeeze lemon juice over all and mix well.
7. Serving size for for main course.
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