Roasted garlic and lemon pair so well for a light but flavorful pasta sauce. Our 7-year old ate about 3 servings and said this was in his top pastas – the 4 year old ate about 2 bites. Make the sauce in advance or just roast the garlic for a head start.
Lemon Garlic Pasta
1 whole garlic bulb
1 pound spaghetti
4 tbs butter
1 lemon, juice and zest
1/2 teaspoon chicken bullion (optional, I used Better Than Bullion paste)
3 tablespoons parmesan cheese
salt & pepper
Roast garlic – slice top off the bulb and set in aluminum foil with a drizzle of olive oil and wrap it up. Bake at 350-degrees for ~45 minutes (or an hour if it is very large).
Boil the pasta in salted water.
In a food processor, whip together the garlic, butter, lemon juice, lemon zest, bullion, salt and pepper.
Before draining the pasta – reserve a cup of the pasta water. Then mix the garlic butter sauce with the pasta.
Mix together well and sprinkle with a last squeeze of lemon juice, pepper and parmesan. If you’d like it more sauce-y, add a splash of pasta water and toss again.
This was so good. It was light but creamy. Lemon seemed great for summer and we love roasted garlic. It screams for pepper and parmesan. The bullion is very optional – it provides some richness and some salt but doesn’t take over the lemon flavor. We ate it as-is but it would pair nicely with skewers of shrimp or chicken or zucchini or tomatoes.
I couldn’t get over how much our 7-year-old ate. The little one wasn’t into it but I’d guess some other time she’d eat her normal amount – it could have been the day or the pasta shape.