Lemon Garlic Pasta

Calling all pasta lovers! Get ready to fall in love with this easy, gluten-free pasta delight. In just 20 minutes and with only 7 simple ingredients, you can whip up a dish that's both luscious, yet wholesome.

Prep:
10
minutes
Cook:
10
minutes
TOtal:
20
minutes

Ingredients

  • 1 lb./1 bag of Rummo gluten free fusilli (sourced from whole foods)
  • 2 TBSP plain unsalted butter
  • ½ Cup heavy whipping cream
  • ½ Cup half and half
  • ¼ Cup pasta water - DO NOT FORGET!
  • 2 Cups, freshly and finely grated parmesan cheese from the block
  • Lemon zest from half or a whole lemon (your preference)
  • Lemon juice from half of a lemon
  • 1 and ½ TBSP fresh garlic, minced
  • Extra parmesan and zest for garnish
  • Black pepper for serving if desired

Instructions

    1. Grate your parmesan cheese and measure out 2 cups, set aside. Mince your garlic, measure out and then set aside.
    2. Bring a pot of salted water to a boil over medium heat. Once boiling, add your gluten free pasta. Cook for 11 minutes or until al dente.
    3. While your pasta is cooking, make your sauce. Heat a saute pan over medium heat. Once hot, add your 2 TBSP butter, melt in the pan and swirl to coat.
    4. Add your fresh minced garlic and saute for 2 minutes coating and cooking it in your melted butter. Add a pinch or two of salt and pepper.
    5. Add  your heavy cream and half and half. Using a silicone whisk, whisk well to combine. Bring the heat down to a simmer. Sprinkling a little at a time, add in your 2 Cups freshly grated parmesan cheese. While you are adding it to the pan make sure you are whisking it well to combine at the same time so that it blends in nicely with the sauce and it comes together smoothly.
    6. Once cheese has been blended in, add in your lemon zest and lemon juice. Whisk well to combine again.
    7. Carefully scoop out 1/4 cup pasta water and add it to the sauce, whisk to combine again.
    8. When your pasta is done, do not drain. Turn off the heat and using a slotted spoon, transfer your pasta directly from the water to the sauce, scooping it out a little at a time. NOTE: I kind of just eyeball this, I only end up adding about half or 3/4ths of the pasta. You want the dish to be saucy, putting in too much pasta will soak up all of the sauce. When the past has been added, mix well with a spoon.
    9. Serve right away, garnish with extra parmesan, lemon zest and black pepper if desired.
    10. ENJOY!