skillet over medium-high heat until the garlic is gently
sizzling. Reduce the heat to medium-low and sizzle until
the garlic is golden brown, 5 to 7 minutes. Discard the
garlic cloves, leaving the oil in the skillet, and return the
pan to high heat. Add the sliced garlic and cook, stirring,
until the garlic just beings to turn pale golden brown,
about 45 seconds. Add the minced garlic and pepper
flakes and toss until fragrant, about 30 seconds. Remove
from the heat and stir in the butter. Set aside.
Place the pasta in a large pot and cover with hot water.
Add a large pinch of salt and bring to a boil over high
heat, stirring occasionally to keep the pasta from sticking.
Continue to cook until the pasta is fully softened but
retains a slight bite in the center (about 1 minute less than
the box recommends after the pasta reaches a boil). Drain
the pasta, reserving ½ cup of the cooking liquid, and
return to the pot, set over medium-low heat.
- Add the vegetables, garlic sauce, and half of the reserved
pasta water and stir until the sauce comes together and
coats the pasta, about 2 minutes, adding more pasta water
until as necessary until the desired consistency is
reached. Stir in the parsley, lemon zest and juice, and
cheese and season to taste with salt and pepper. Serve
immediately, passing Parmesan at the table.