Garlic Lemon Haze Noodles

Prep Time: 20-25 minutes        Yield: 2 - 3 Servings

Ingredents

• Pasta: 8 oz (spaghetti, linguine, or your preferred type)

• Garlic: 4 cloves, minced

• Lemon Juice: 2 tablespoons (from about 1 lemon)

• RSO-Infused Olive Oil: 1-2 teaspoons (adjust to desired potency)

• Parmesan Cheese: 1/4 cup, grated

• Parsley: 2 tablespoons, chopped (optional for garnish)

• Olive Oil: 2 tablespoons (for cooking)

• Salt and Pepper: To taste

• Lemon Zest: 1 teaspoon (optional, for extra lemon flavor)

Instructions

1. Cook the Pasta:

   • Boil a pot of salted water and cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.

2. Prepare the Sauce:

   • While the pasta is cooking, heat 2 tablespoons of regular olive oil in a large pan over medium heat.

   • Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

3. Combine Pasta and Sauce:

   • Add the drained pasta to the pan with the garlic. Toss to coat the pasta in the garlic oil.

   • Pour in the lemon juice and a small amount of reserved pasta water, tossing to combine. Add more pasta water if needed to reach your desired consistency.

4. Infuse with RSO:

   • Drizzle the RSO-infused olive oil over the pasta and toss well to ensure even distribution. Adjust the amount based on your preferred dosage.

5. Finish the Dish:

   • Remove the pan from heat. Stir in the grated parmesan cheese until melted and combined with the pasta.

   • Season with salt and pepper to taste.

   • If using, sprinkle with lemon zest and chopped parsley for added flavor and freshness.

6. Serve:

   • Serve immediately, with extra parmesan on the side if desired.