Description
Indulge in the decadent flavors of this Cheesy Roasted Garlic Bread Pasta, where the nuttiness of Parmigiano Reggiano and creamy Fontina blend perfectly with the sweet, mellow richness of roasted garlic. Each bite of fusilli corti is tossed in this luscious sauce, topped with a crunchy, tangy lemon-garlic panko breadcrumb.
Ingredients
Cheesy Roasted Garlic Bread Pasta:
1/2 lb. fusilli corti
2 bulbs of garlic
1 tbsp. extra virgin olive oil
1 cup Parmigiano Reggiano, finely grated
1/2 cup Fontina, grated
1/3 cup Italian parsley, finely chopped
1/2 cup lemon-garlic panko breadcrumbs
Salt & pepper to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Instructions
Roasted Garlic:
Preheat oven to 400°F.
Slice the tops off the garlic bulbs, drizzle with olive oil, and sprinkle with salt and pepper.
Wrap in foil and roast for 45 minutes, until the garlic becomes soft and golden.
Lemon-Garlic Panko Breadcrumbs:
In a large pan, heat olive oil on low.
Add minced garlic, sauté until fragrant (1-2 minutes).
Stir in the panko breadcrumbs and salt. Toast, stirring frequently, until golden brown.
Add the lemon juice and toast for another 2-3 minutes until fully absorbed.
Cheesy Roasted Garlic Bread Pasta:
Bring a large pot of salted water to a boil. Cook fusilli until al dente, then reserve 1 cup of pasta water.
In a sauté pan, melt the Parmigiano with 1/2 cup of reserved pasta water. Stir in the Fontina until smooth and creamy.
Squeeze the roasted garlic cloves into the sauce, stir to combine.
Add the cooked pasta and parsley to the pan, tossing to coat.
Plate and top with lemon-garlic panko breadcrumbs and additional parsley.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450