I bought garlic at the grocery store, only to discover I already had several heads of garlic at home. I roasted some to make Japanese egg salad, but figured I’d throw in a couple extra heads since I’d already have the air fryer going and I had plenty of garlic to spare. Needing to figure out something to do with extra roasted garlic is a good problem to have. I decided to make a creamy roasted garlic pasta, with zucchini as I figured it would absorb the garlicky cream sauce well. I thought we’d end up with some nice leftovers, but between two of us we ended up eating it all in one sitting… and I was requested to make it again as soon as possible.
Guessipe
- 4 zucchini, halved lengthwise then sliced
- 2 TBSP olive oil
- 1 tsp sugar
- salt and pepper to taste
- 2 heads roasted garlic, removed from skins and smashed with a fork
- your choice of pasta, cooked to al dente, 1 cup pasta water reserved
- 2 TBSP butter
- 1 cup heavy cream
- 3 TBSP lemon juice
- 1/2 cup grated parmesan
Sauté the zucchini over medium-high heat in the oil, sugar, and salt and pepper to taste. Once the zucchini begins to caramelize and get tender, set aside.
Melt the butter over medium heat until it begins to foam. Whisk in the roasted garlic.
Whisk in the cream and lower the heat to get a gentle simmer. Whisk in the lemon juice. Add the parmesan cheese and continue to simmer, whisking a couple more minutes.
Stir in the zucchini, pasta, and a couple splashes of pasta water (or more as needed to get the sauce consistency you prefer). Salt and pepper to taste.
