Lemon Pasta

 

I changed up this recipe quite a bit; combining two different recipes. I guess you can say this qualifies as my recipe. It is easy to become two meals for two hungry folks; just double the pasta amount.

Ingredients for the Lemon Sauce:

• 6 cloves garlic
• 4 sprigs fresh thyme, leaves stripped from the stem
• 1 1/2 tablespoon lemon zest
•  2 tablespoons lemon juice
• 1 large jalapeno, chopped 
• 3 tablespoons olive oil
• 1/4 cup packed cilantro or parsley, chopped 

 Directions for Sauce:

Roast the garlic cloves by placing in a piece of foil, drizzle with olive oil and roast at 400-degrees for about 30 minutes.

Cool and remove cloves from foil, remove peelings and mash with a fork.

Combine the rest of ingredients and garlic.

Make in advance so flavors meld. Store in refrigerator.

Ingredients for Lemon Chevre:

• 4 ounces chevre, softened
• 1 teaspoon lemon zest
• milk 

Directions for Lemon Chevre:

Soften chevre in microwave and add enough milk to reach consistency of ricotta cheese. 

Refrigerate until ready to use, then remove from refrigerator to reach room temperature.

This is enough for 4 servings.

To serve:

Prepare pasta of choice. I doubled gluten free Jovial brand penne pasta.

Drain pasta and return to pan. 

Add 1/2 of the Lemon Sauce and heat gently. 

Divide into 2 bowls and top with the Lemon Chevre