Rigatoni With Lemon Parmesan Cream - cooking recipe

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

Preparation

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.