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Cheesy Roasted Garlic Bread Pasta

Difficulty Level: Easy

Cook Time: 1.5 hours

Serving Size: 4-6 servings


INGREDIENTS:


Cheesy Roasted Garlic Bread Pasta:

  • 1/2 lb. fusilli corti

  • 2 bulbs of garlic

  • 1 tbsp. extra virgin olive oil

  • 1 cup Parmigiano Reggiano, finely grated

  • 1/2 cup Fontina, grated

  • 1/3 cup Italian parsley, finely chopped

  • 1/2 cup lemon-garlic panko breadcrumbs

  • Salt & pepper to taste

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt

Directions:


Roasted Garlic:

  1. Preheat oven to 400°F. To roast the garlic, slice the top off of the bulbs so the tops of the cloves are showing. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and roast in the oven for 45 minutes.

Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Cheesy Roasted Garlic Bread Pasta:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  2. Add the Parmigiano to a sauté pan along with 1/2 cup of pasta water and stir. Add the fontina and stir until it reaches a creamy and smooth consistency. Add more pasta water as needed.

  3. Stir in the roasted garlic. Add the pasta to the pan along with the chopped parsley and stir.

  4. Plate and top with lemon-garlic panko breadcrumbs and more parsley.

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