Ingredients
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1 lb rigatoni pasta (Cavatappi or small shells work well also)
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1 tablespoon extra virgin olive oil
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2 cloves garlic, minced
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1 tablespoon fine grated lemon, rind of
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1 cup heavy cream
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1 ripe tomatoes, chopped
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1/4 cup grated good quality parmesan cheese
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1/4 cup chopped flat leaf parsley
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salt and pepper
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1 lemon, juice of
Instructions
- Cook pasta according to directions; drain, rinse and set aside.
- Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
- Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
- Add tomatoes, parmesan cheese, parsley and cooked pasta.
- Stir well and season with salt& pepper.
- Squeeze lemon juice over all and mix well.
- Serving size for for main course.