Description
A comforting and sophisticated pasta sauce made with roasted garlic, heavy cream, and fresh lemon for a deliciously rich flavor.
Ingredients
Scale
- 1 cup heavy cream
- 1 bulb garlic, roasted
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 pound pasta of your choice
- Fresh parsley, for garnish
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for about 30-35 minutes, until golden and soft.
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Prepare the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the mashed roasted garlic, stirring until fragrant.
- Add cream: Pour in the heavy cream and let the mixture heat through for about 3-4 minutes without boiling.
- Include lemon: Stir in the lemon juice and zest. Season with salt and black pepper and cook for another 2 minutes.
- Mix in Parmesan: Gradually fold in the grated Parmesan cheese, stirring continuously until melted.
- Combine pasta and sauce: Add the cooked pasta to the sauce, tossing gently to coat. Adjust the consistency with reserved pasta water if needed.
- Garnish and serve: Transfer to a serving dish and garnish with fresh parsley.
Notes
The sauce can be made a day in advance. Roasted garlic keeps well in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 110mg