Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere is so flavorful and delicious! Perfect for those nights you want to shake up your pasta routine! Serves a crowd! 

Lemon Garlic Rigatoni 

Happy 3 days into the New Year my friends!

I hope you wrapped up 2013 like nobodies business, and have great dreams and aspirations for 2014. Anyone make resolutions?! I made a giant list (like always)… and so far have been pretty good about sticking to them. It feels good to challenge yourself once in a while.

Although if you talk to me in 3 months… the story may be a little different 😉 Sticking to it is the hardest part. But I’m on a mission to make it happen this year. You with me?

On to the food!

I know most sane people who like their clothes to fit are all about the salads and smoothies right now –  and I have some of those coming quite soon – but can we just ease into 2014 with a little lemon pasta first?

And a little roasted garlic? And some brown butter, of course. Oh yeah… and gruyere. Lots and lots of gruyere.

Happy weekend, friends! Any awesome plans?

I’ll be posting some fun brunchy things over the next few days, so be sure to pop on over!

More Rigatoni Recipes:

• Baked Rigatoni Fra Diavolo with Sausage and Zucchini 
• Baked Rigatoni with Beef
• Rigatoni with Sausage, Tomatoes, and Zucchini 

Roasted Garlic and Lemon Rigatoni with Brown Butter and Gruyere – Baker by Nature

Serves 4 – 6

Ingredients:

1 head of garlic, bottom cut off

1 pound rigatoni pasta, cooked 3 minutes short of al dente (you want them not raw, but not quite there yet; they will finish cooking in the butter/lemon sauce)

*reserve 1/3 cup of the pasta water

5 tablespoons butter, browned

1/4 cup fresh parsley

2 lemons, zest and juice; divided

1 cup fresh grated gruyere cheese, plus more for sprinkling

1/4 cup extra virgin olive oil

Salt and pepper to taste

Crushed red pepper for sprinkling, only if you like the heat 😉

Instructions:

Preheat oven to 375 degrees (F). Carefully slice the bottom off of head of garlic. Place in a small oven proof baking dish, drizzle with olive oil, and place in the oven to bake for 55 minutes. Remove garlic from baking dish to cool while you make your pasta.

Fill a large pot with water and salt, and bring to a boil. Cook pasta for 5-6 minutes, or until just slightly under al dente. Drain and quickly run pasta under cold water to stop the cooking. Return pasta to pot.

Squeeze cooled garlic cloves out from the head and place them in a food processor or blender; set aside.

In a small pan cook butter over medium heat, stirring frequently, until it’s just browned and smells slightly nutty. Pour butter into the food processor, then add the reserved pasta water, parsley, lemon zest, and juice of one lemon; pulse until smooth.

Add mixture to pasta and heat on medium-low for 3-4 minutes, just until the pasta has warmed and is al dente. Remove from heat and stir in gruyere. Taste, then add salt and pepper as needed.

Right before serving drizzle olive oil and remaining lemon juice over pasta and toss lightly. Serve warm with grated cheese.