- 8 oz spaghetti
- 1 lemon
- 4 oz grape tomatoes
- 2 clove garlic
- 2 tbsp butter
- 2 tbsp cream cheese or labneh
Cook pasta and reserve 1/4 cup of pasta water
Crush and mince garlic
Halve tomatoes and toss them with olive oil and half of the garlic
Juice lemon and zest a small portion
While pasta drains, add butter to same pot, add remaining garlic and cook 20-30 seconds until fragrant.
Add cream cheese, lemon zest, and pasta water, and 1 tbsp lemon juice
Add cooked pasta and toss to combine. Adjust consistency with pasta water if needed
Serve with Parmesan-Crusted Chicken