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Creamy Roasted Garlic Penne

  • Servings: 4
Creamy Roasted Garlic Penne

Photography: Jonathan Lovekin

Source: Martha Stewart Living, March 2013


  • 3 heads garlic
  • Parchment-lined foil
  • Olive oil
  • A few sprigs thyme
  • 3/4 pound penne
  • 1/2 cup grated Pecorino Romano
  • 2 tablespoons cream
  • Greens such as watercress


  1. Trim the top thirds of garlic heads. Set on parchment-lined foil, drizzle with olive oil, top with thyme, and wrap. Roast at 400 degrees for 1 hour. Cook penne, reserving 3/4 cup pasta water. Squeeze garlic out of skins and heat in a skillet with pasta water and cheese, whisking until thick and creamy. Stir in cream, and penne. Season, and top with greens.

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