Lemony garlic pasta is a delicious creamy saucy pasta with a tang making it feel so fresh and light. The garlic and lemon pair so well together and seasoned with fennel just brings it all together. The light cream and parmesan helps to balance all the flavors and make it delectable.
I used little ears pasta while making it but this is perfect with any kind of pasta, we have it all the time with fettuccine. This dish pairs very well with any kind of roasted vegetables or even chicken (so i have been told). Ridiculously easy to make this dish is wickedly surprisingly good.

Happy Cooking!

Servings: 3-4 servings

Prep Time: 10 mins

Cooking Time: 15-20 mins

Total Time: 30 mins

Ingredients: 

• 1 tbsp Butter

• 10-12 cloves garlic finely chopped/minced

• 1.5 tbsp lemon juice

• 1/2 tsp Fennel seeds finely ground

• 1 tbsp Onion powder

• 1/2 tbsp garlic powder

• 1-2 tsp Chilli flakes

• 2 tbsp chopped Basil

• 1/2 tsp brown sugar

• 1 tsp Salt

• 1/4 Pepper

• 6- 8 oz Pasta

• 1/2-3/4 cup Pasta water

• 1/4-1/3 cup Light cream

• 1/4-1/2 Parmesan or pecorino cheese grated

• 1 tsp honey

Directions: 

• Boil pasta as per package instructions till al dente. Save the pasta water.

• In a pan on low-medium flame, add butter.

• Once it starts melting add the chopped garlic and cook it for 4-6 mins. The garlic should become fragrant and start browning.

• Once the garlic starts browning add the lemon juice and mix together.

• Add in the spices- ground fennel, onion powder, garlic powder, chilli flakes, chopped basil, chilli flakes and mix together. Cook it for 2-3 mins on low heat.

• Add the salt, pepper and sugar and mix in.

• Add the boiled pasta and pasta water and mix it together.

• Add the cream and grated cheese and mix it together. Let it cook for 2-4 mins and It should thicken up.

• Mix in the honey and give it a good stir.

• Top with some grated cheese and serve.

Notes/Tips:

• You can use olive oil instead of butter but butter enhances the flavors.

• Fennel powder- I crushed fennel seeds in a mortar pestle till it was very fine like a powder. Don’t skip it, it might sound off but it brings all the flavors together and you don’t really taste it.

• You can use heavy cream instead of light cream, it’ll make the dish heavier but taste great!

• Do not add the cream directly to the lemon juice otherwise it will curdle.

• I prefer using parmesan cheese but pecorino tastes great too.