This is a delicious pasta dish that is surprisingly light and very flavorful. Even more, it’s fast, simple, and can be served as an appetizer, entree or as a tapas plate. It’s especially great as a summer dish. Of course, you can substitute the rigatoni with any type of pasta that suits your fancy, but we found that large rigatoni hold the sauce the best.
- 1 1/4 lb Rigatoni
- 1/4 cup butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Zest of 2 lemons – grated
In a saucepan, heat the butter, cream, zest and cheese. Cook the Rigatoni al-dente. Combine and serve. Garnish with parsley and/or additional lemon rind.