Lemon Garlic Pasta | Dorothy Lane Market

Lemon Garlic Pasta

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 6
  • POSTED Mar 10th, 2022
  • BY Chef Carrie Walters

Monograno Felicetti Spaghettoni is a great choice for any pasta recipe, but Grist Provisions Bucatini is a delicious way to add in a Love Local touch.

INGREDIENTS

  • 6 garlic cloves, divided
  • 1 lemon, halved
  • 1 package Monograno Felicetti Spaghettoni
  • 2 Tbsp butter
  • 2 large shallots, finely chopped
  • Salt and pepper, to taste
  • Generous pinch or two of crushed red pepper flakes, to taste
  • 2 Tbsp capers, finely chopped
  • 1 cup mixed herbs, such as chives, parsley, and basil, finely chopped
  • Grated Parmigiano-Reggiano, to taste
  • Vera Jane's Extra-Virgin Olive Oil, for finishing

INSTRUCTIONS

1
Finely chop one garlic clove and place in a small bowl; set aside. Thinly slice remaining garlic cloves; set aside.
2
Finely chop half of the lemon, peel and all (removing any seeds), and mix with the chopped garlic clove. Season to taste with salt and pepper and reserve for topping the finished dish. Save the uncut half for squeezing over pasta when done.
3
In a pot of boiling salted water, cook pasta until almost al dente (saving 1 cup of the pasta water before draining).
4
Meanwhile, heat butter over medium heat in a large sauté pan. Add the shallots and sliced garlic and cook until tender about 7-8 minutes. Season to taste with salt and pepper. Add the red pepper flakes and capers and cook for another couple of minutes.
5
Over medium heat, add the hot, barely al dente pasta along with the reserved pasta water to the sauté pan filled with the shallot, garlic, and caper mixture.
6
Finish cooking the pasta, stirring often until the pasta is al dente and the sauce has thickened, 3–5 minutes. Add herbs and the lemon garlic mixture. Remove from heat and seasoning to taste again with salt, pepper, grated cheese, and a squeeze of lemon juice from reserved cut lemon.
7
To serve, divide among bowls and generously drizzle with Vera Jane's Novello Extra-Virgin Olive Oil.

IN THIS RECIPE

Reviews

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Mar 12th 2022

Fabulous flavor and deliciously simple

- Carol

Mar 12th 2022

Fabulous flavor and deliciously simple

- Carol

Lemon Garlic Pasta

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 6

INGREDIENTS

  • 6 garlic cloves, divided
  • 1 lemon, halved
  • 1 package Monograno Felicetti Spaghettoni
  • 2 Tbsp butter
  • 2 large shallots, finely chopped
  • Salt and pepper, to taste
  • Generous pinch or two of crushed red pepper flakes, to taste
  • 2 Tbsp capers, finely chopped
  • 1 cup mixed herbs, such as chives, parsley, and basil, finely chopped
  • Grated Parmigiano-Reggiano, to taste
  • Vera Jane's Extra-Virgin Olive Oil, for finishing

INSTRUCTIONS

1
Finely chop one garlic clove and place in a small bowl; set aside. Thinly slice remaining garlic cloves; set aside.
2
Finely chop half of the lemon, peel and all (removing any seeds), and mix with the chopped garlic clove. Season to taste with salt and pepper and reserve for topping the finished dish. Save the uncut half for squeezing over pasta when done.
3
In a pot of boiling salted water, cook pasta until almost al dente (saving 1 cup of the pasta water before draining).
4
Meanwhile, heat butter over medium heat in a large sauté pan. Add the shallots and sliced garlic and cook until tender about 7-8 minutes. Season to taste with salt and pepper. Add the red pepper flakes and capers and cook for another couple of minutes.
5
Over medium heat, add the hot, barely al dente pasta along with the reserved pasta water to the sauté pan filled with the shallot, garlic, and caper mixture.
6
Finish cooking the pasta, stirring often until the pasta is al dente and the sauce has thickened, 3–5 minutes. Add herbs and the lemon garlic mixture. Remove from heat and seasoning to taste again with salt, pepper, grated cheese, and a squeeze of lemon juice from reserved cut lemon.
7
To serve, divide among bowls and generously drizzle with Vera Jane's Novello Extra-Virgin Olive Oil.

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