Weeknight pasta with lemon, wine, and too much garlic

Yesterday was the first day back at school, and boy did I need to treat myself. This simple pasta recipe is super easy and can be made using ingredients you likely already have on hand.

(serves two)

INGREDIENTS:

5 cloves of garlic, minced

3 tbsp softened unsalted butter

1/2 tbsp lemon zest

1/2 cup of parsley, roughly chopped

1 tbsp olive oil

1/4 cup of white wine (the drier, the better)

1 tbsp lemon juice

180 g of your choice of pasta (I used fettuccine)

8 oz reserved pasta water

Salt and pepper to taste

Fresh parsley to garnish (optional)

METHOD:

Start by mixing the butter, 2 cloves of minced garlic, lemon zest, and parsley until fully combined.

Next, begin heating a pot of salted water till it reaches a boil. Once it reaches a boil, add your pasta and cook for the time allocated on the packaging. Remove pasta from heat and save 8 oz of the pasta water. Set aside.

While the pasta is cooking, heat the olive oil over a low heat in a saute/sauce pan.

Add the remaining minced garlic to the pan and cook just until the garlic begins to turn blonde, about 1 minute. Carefully pour your wine in (be careful, it may splatter). Mix and let simmer for approximately two minutes. Add the lemon juice and mix to combine. Add your pasta, the reserved pasta water, and the parsley butter mixture. Mix until fully combined and creamy. The sauce should be glossy and somewhat thick, as picture below.

Serve with fresh parsley on top and (optionally) crusty bread to dip into the sauce. Enjoy!