Lemon and Red Garlic Tossed Pasta

1 head of Red Garlic
1/4 cup Vera Jane's Extra-Virgin Olive Oil
4-5 Tbsp fresh lemon juice
lemon zest
pinch of salt
1/8 tsp DLM Crushed Red Pepper Flakes
1/2 lb DLM Barilotti Pasta
Parmigiano-Reggiano, Freshly Grated

Place the peeled garlic cloves in an oven-safe dish. Drizzle with olive oil and cover with foil. Roast in the oven at 400 degrees for 30-40 minutes, or until lightly browned. Let them cool for 2-3 minutes then chop. Cook the pasta according to the directions on the package. Heat the olive oil and garlic in a large saute pan over medium or low heat while stirring for 4-5 minutes. Add the lemon juice and continue cooking for 2-3 minutes. Reduce the heat and add the salt and red pepper flakes. Add the cooked pasta and toss with the lemon-garlic sauce until fully cooked. Transfer to a serving dish and drizzle with olive oil, lemon zest, freshly grated Parmigiano, and red pepper flakes.

Allergy Warning: Contains MilkContains Wheat

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