Creamy Roasted Garlic Penne
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
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.