GARLIC PASTA with CARAMELIZED ONION AND LEMON PEELS

This dish is a great introduction to roasted garlic if you've yet to shake hands. Don't be afraid to really caramelize the onions - the darker the color, the sweeter the flavor. YUM! I'll leave you with that.

INGREDIENTS & EQUIPMENT

10 garlic cloves

¼ cup olive oil

2 large onions, thinly sliced

2 cups water

1 lemon, peeled

10 oz spaghetti

½ cup parsley leaves, roughly chopped

salt + pepper to taste

Large skillet

Tongs

Measuring cups and spoons

Chopping board

Sharp knife

Foil

METHOD

PREHEAT oven to 400°F and peel the papery outer layer of the garlic cloves.

WRAP garlic in foil and bake for 25 minutes.

COOK pasta according to package instructions

POUR oil into a large skillet and place over medium-high heat. Once hot, add the onions, along with salt, and fry for 12 minutes, stirring occasionally so they don't burn. Add bits of water to catch the yummy bits on the bottom of the pan. ​

ADD the lemon peel and cook for another 12 minutes, continuing to stir from time to time, until the onions are dark and caramelized.

REMOVE from heat and add the roasted garlic, cooked pasta, and parsley; stirring until fully combined.

SERVE

NOTES

LEFTOVERS: Store any leftovers in an airtight container for 3-4 days in the fridge.

SWAPS: You can add protein (chicken, pork, beef) to make a full meal. | Use rice instead of pasta. | Cilantro is optional. | Use orange peels instead of lemon peels. | Add extra olive oil or melted butter to the cooked pasta for more flavor.

GARLIC PASTA with CARAMELIZED ONION AND LEMON PEELS

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© 2020 by Emma Gabay