Rigatoni With Lemon Parmesan Cream

• 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

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.

rigatoni pasta, extra virgin olive oil, garlic, grated lemon, heavy cream, tomatoes, parmesan cheese, flat leaf parsley, salt, lemon

Taken from www.food.com/recipe/rigatoni-with-lemon-parmesan-cream-95007 (may not work)