From: Cooking With My Sisters by Adriana & Mary Trigiani (Published 2004)

6 Tablespoons olive oil
12 garlic cloves, minced
1 cup chicken broth, fat removed
2 teaspoons grated lemon zest
6 Tablespoons fresh lemon juice
6 Tablespoons chopped onion
2 teaspoons chopped Italian parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 Tablespoons grated Parmigiano-Riggiano

Heat the oil in a large skillet over low heat. When it's hot, add the garlic and cook for about 5 minutes. Add the broth, lemon zest, lemon juice,
onions, parsley, salt, and pepper and cook for about a minute.

Toss over the pasta and sprinkle with the Parmigiano. Serve.

Serves: 8

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