Roasted Garlic and Lemon Rigatoni With Brown Butter and Gruyere

BAKER BY NATURE
11Ingredients
65Minutes
540Calories

Ingredients

US|METRIC
  • 1 head 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)
  • 1/3 cup pasta water
  • 5 tablespoons butter (browned)
  • 1/4 cup fresh parsley
  • 2 lemons (zest and juice; divided)
  • 1 cup grated Gruyere cheese (fresh, plus more for sprinkling)
  • 1/4 cup extra-virgin olive oil
  • salt
  • pepper
  • crushed red pepper (for sprinkling, only if you like the heat 😉)
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    NutritionView More

    540Calories
    Sodium17% DV400mg
    Fat58% DV38g
    Protein29% DV15g
    Carbs13% DV38g
    Fiber16% DV4g
    Calories540Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol105mg35%
    Sodium400mg17%
    Potassium220mg6%
    Protein15g29%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber4g16%
    Sugars0g0%
    Vitamin A30%
    Vitamin C80%
    Calcium35%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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