1. Cook pasta in a large pot of boiling salted water until al dente, 8 to 10 minutes. Reserve 1/2 cup cooking liquid, then drain pasta and set aside.

2. Melt butter in a large high-sided skillet over medium heat. Add garlic and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Reduce heat to low and stir in cream, lemon zest and juice, and 1/4 cup reserved cooking liquid until well combined.

3. Add cooked pasta and toss well to coat (sauce should be silky and cling easily to pasta; if needed, add more cooking liquid a splash at a time to reach desired consistency). Add cheese and toss once more, then season with salt and pepper to taste. Serve immediately.

Source: Hannaford fresh Magazine, January-February 2023