Cavatappi Pasta with Lemon Parmesan Cream
- Yield 3 servings
Cavatappi pasta resembles large coffee beans or gnocchi. You can use an alternate pasta such as rigatoni or small shells if you prefer.
Traditionally this dish is made with heavy cream. You can use light cream if you are watching fat intake. This dish is made with traditional ragusana cheese from Sicily. You won't find it here, so substitute good parmesan instead.
- 1 pound dried cavatappi
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon fine-grated lemon peel
- 1 cup heavy cream
- 1 ripe tomato, chopped
- 1/4 cup grated good-quality parmesan cheese
- 1/4 cup chopped flat-leaf parsley
- Salt and fresh-ground black pepper, to taste
- Juice of 1 lemon
- Cook cavatappi according to directions, drain and rinse; set aside.
- Heat oil in a nonreactive 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 and pepper. Squeeze lemon juice over all and mix well. Serve immediately.