Community Pick
Rigatoni With Lemon Parmesan Cream
photo by mums the word
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
3
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
directions
- 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.
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Reviews
-
This was great! I substituted butter instead of the olive oil, added scallions and used rice noodles instead of the rigatoni. It was very light, yet rich. This sauce would be good on any kind of pasta, especially with seafood. I paired it with another recipe I found on here, "Pan-Fried Fish Almondine Recipe #321734" using cod. It turned out fantastic. Thank you!
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Tweaks
-
This was great! I substituted butter instead of the olive oil, added scallions and used rice noodles instead of the rigatoni. It was very light, yet rich. This sauce would be good on any kind of pasta, especially with seafood. I paired it with another recipe I found on here, "Pan-Fried Fish Almondine Recipe #321734" using cod. It turned out fantastic. Thank you!
RECIPE SUBMITTED BY
Boca Pat
United States