Lemon and cheese cream pasta

INGREDIENTS

• ½ tsp black pepper
• 1 tsp salt
• 1 lb rigatoni pasta
• 1 tbsp olive oil
• 2 cloves garlic
• 1 lemon
• 1 cup whipping cream
• 1 tomato
• ¼ cup Parmesan cheese
• ¼ cup flat leaf parsley

TOOLS

• 1 saucepan
• 1 knife
• 1 zester
• 1 squeezer
• 1 grater
• 1 pan
• 1 lid
• 1 colander
• 1 wooden spoon

Heat 6 cups of water in a saucepan for 2 minutes. Add 1 tsp of salt and rigatoni pasta, then cover with a lid. Cook for 7 minutes, turn off the heat and remove the lid. Drain the pasta in a colander.

Peel and mince garlic.

Zest lemon with a zester.

Squeeze zested lemon with a squeezer.

Chop tomato and parsley.

Grate parmesan cheese with a grater.

Heat olive oil in a pan. Stir in garlic with a wooden spoon. Add lemon zest and whipping cream. Cook for 8 minutes, then add tomatoes, parsley, parmesan cheese, and rigatoni pasta. Stir once more to get a lemon and cheese cream pasta.

It’s ready to be served !