Lemon Rigatoni

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.

You’ll need:

  • 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.

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