Rigatoni With Lemon Parmesan Cream

This is delicious as either a main or a side dish.

• Ready In: 25 mins
• 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

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.