Instructions

1. Sauté @ 8 cloves of garlic and 12 walnuts in olive oil (a good amount of oil). For a little spice, add red pepper flakes too.
2. When the garlic is almost brown, saute any veggies on hand (I used zucchini, red onion and bok choy) and when all caramelized I spritzed the mix with fresh lemon juice.
3. When the saute is almost done, cook pasta al dente– reserve 1 to 2 cups of pasta water
4. When everything is done, mix the olive oil sauté with the drained pasta and add the pasta water as needed to stretch the olive oil base.
5. While still hot, add good quality grated parmiggiano cheese and fresh chopped parsley.