Rigatoni With Lemon Parmesan Cream

Rigatoni With Lemon Parmesan Cream created by mums the word

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

Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Boca Pat
Contributor
@Boca Pat
Contributor
"This is delicious as either a main or a side dish."

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  1. KLBoyle
    This is awesome! Not much to say about it, it is great as written. I will definitely be making this often, thanks for posting!
  2. WishTrish
    This was good, but I wasn't terribly impressed, either. I made it based on the excellent reviews, but I didn't find it very flavorful. Always looking for wonderful lemon recipes so I can use all my fresh backyard lemons, but even though this was ok, it won't be a keeper.
  3. stormylee
    A great combination of tastes and quick to put together! I used only 200 g (scant 1/2 pound) of pasta though; served with a salad, some crusty bread and crisp white wine (and I think it easily served three females ;-) ). Will definitely make again, thanks for sharing Boca Pat!
  4. rikasings
    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!
  5. rikasings
    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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