Lemony Pastel Pink Pasta with Garlic Confit
A quick zesty pretty in pink pasta filled with velvety garlic cloves.
Servings: 6 servings
Calories: 329kcal
Ingredients
- 2 small heads purple cabbage halved
- 500 g dry pasta noodles (i used spaghettini)
- ½ purple onion chopped
- ¼ cup garlic oil from the confit
- 10 cloves garlic confit*
- 1½ lemon juiced
- ½ tsp thyme
- zest of 1 lemon
- salt to taste
- freshly ground black pepper to taste
Instructions
- Fill a large pot halfway with water and bring to a boil. Once boiling, add in the purple cabbage and boil for 10 minutes. Remove the purple cabbage and use in a stir fry or for a side salad.
- Add pasta noodles to the tinted water and cook until al dente.*
- Meanwhile, in a saucepan large enough to fit your cooked pasta, heat up the garlic oil then sauté the onions. Add in the cloves, lemon juice and thyme then the cooked noodles. Toss everything together then add the zest, salt and pepper. pour in some pasta water if you want a thicker sauce. Top with basil and chili flakes. Serve immediately.
Notes
*Feel free to add or lessen the garlic to your preference.
*Cook the noodles slightly firmer than al dente as they will continue to cook in the saucepan. The noodles are directly transferred to the sauce. No draining necessary.
Recipe inspired from Fooduzzi