RIGATONI WITH LEMON PARMESAN CREAM

Rigatoni With Lemon Parmesan Cream image

Make and share this Rigatoni With Lemon Parmesan Cream recipe from Food.com.

Provided by Boca Pat

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

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 tomatoes, chopped
1/4 cup grated good quality parmesan cheese
1/4 cup chopped flat leaf parsley
salt and pepper
1 lemon, juice of

Steps:

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.

Nutrition Facts : Calories 949.7, Fat 43.2, SaturatedFat 22.2, Cholesterol 243.7, Sodium 195, Carbohydrate 114.9, Fiber 6, Sugar 4.7, Protein 27.1

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