1 Roma tomato, finely chopped
5 cloves garlic, thinly sliced
1 lemon
1 Tbsp Tuscan Seasoning
4 oz Linguine pasta
1 oz cream cheese
Shredded Parmesan cheese
Bring a large pot of salted water to boil. Once boiling, add pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain.
Heat a large pan over medium-high heat. Zest and cut lemon in half. Add lemon halves to the pan, cut sides down, and cook until charred, 3-4 minutes. Remove from pan and set aside.
Heat a drizzle of olive oil in the same pan over medium-high heat. Add sliced garliec and cook until garlic is fragrant, about 1 minute. Add tomato, Tuscan seasoning, salt, and pepper (to taste). Cook until tomato softened, 2-3 minutes. Whisk in cream cheese and 1/4 cup of the reserved pasta water. Bring to a simmer, and stir until cheese melts and is well incorporated. Stir in pasta and lemon zest. Slowly add splashes of remaining pasta water as necessary until everything is coated in a creamy sauce.
Divide between bowls and top with parmesan cheese. Serve with charred lemon halves on the side and squeeze over finished dish to taste.
My Notes:
If you're going for a non-kosher meal, you can add some cubed chicken in with the pasta, which is how the original recipe came out. It's pretty good--nice spice with the Tuscan seasoning and a really quick way to dress the pasta. I'll have a couple more variations on this theme coming up.
