For 4 Servings:
1 lb of Penne pasta
1/2 cup of olive oil
6 cloves of garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup of grated Parmesan cheese
2 tablespoons chopped fresh parsley or basil (optional)
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
2. Drain the pasta and reserve about 1 cup of the pasta cooking water.
3. In a large pan, heat the olive oil over medium heat.
4. Add the garlic and red pepper flakes and cook for 1-2 minutes, or until fragrant.
5. Add the reserved pasta water to the pan and bring to a simmer.
6. Add the drained pasta to the pan and toss to coat the pasta with the sauce.
7. Cook for 1-2 minutes until the pasta is heated through.
8. Remove the pan from heat and add the grated Parmesan cheese, chopped parsley, and lemon zest. Toss to combine.
9. Serve the pasta in bowls, garnished with extra Parmesan cheese, red pepper flakes and parsley.
For 4 Servings:
1 lb of Penne pasta
1/2 cup of olive oil
6 cloves of garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup of grated Parmesan cheese
2 tablespoons chopped fresh parsley or basil (optional)
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
2. Drain the pasta and reserve about 1 cup of the pasta cooking water.
3. In a large pan, heat the olive oil over medium heat.
4. Add the garlic and red pepper flakes and cook for 1-2 minutes, or until fragrant.
5. Add the reserved pasta water to the pan and bring to a simmer.
6. Add the drained pasta to the pan and toss to coat the pasta with the sauce.
7. Cook for 1-2 minutes until the pasta is heated through.
8. Remove the pan from heat and add the grated Parmesan cheese, chopped parsley, and lemon zest. Toss to combine.
9. Serve the pasta in bowls, garnished with extra Parmesan cheese, red pepper flakes and parsley.
