



From the Cook
From the Cook
From the Cook
1/4
Lemon Cream Pasta with Roasted Garlic
Instructions
1
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Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 50 minutes until golden and soft.
2
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Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
3
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In a skillet, melt butter over medium heat. Squeeze the roasted garlic into the pan and mash to combine with the butter.
4
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Pour in heavy cream and bring to a gentle simmer.
5
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Add lemon juice, salt, and pepper. Stir well.
6
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Add cooked pasta and a splash of pasta water. Toss to coat.
7
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Stir in Parmesan cheese and continue stirring until the sauce thickens and coats the pasta evenly.
8
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Serve immediately with extra Parmesan if desired.
My Calorie Intake
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Tips & Tricks (5)
- Roasted Garlic Technique 🧄Wrap the whole garlic head in aluminum foil with a drizzle of olive oil to ensure even, gentle roasting that caramelizes without burning.
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that clings perfectly to the pasta.
- Lemon Zest Boost 🍋Grate some fresh lemon zest into the sauce alongside the juice for a more complex, aromatic citrus flavor that elevates the entire dish.
- Cream Sauce Stability 🥄Remove the pan from direct heat when adding heavy cream to prevent curdling, and stir continuously to maintain a smooth, velvety texture.
- Cheese Integration Trick 🧀Grate Parmesan fresh and add it off the heat, stirring gently to prevent clumping and ensure a creamy, even distribution throughout the sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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