Ingredients
 olive oil6 tbsp
 garlic12 cloves
minced
 chicken broth1 cup
fat removed
 lemon zest2 tsp
grated
 fresh lemon juice6 tbsp
 onion6 tbsp
chopped
 Italian parsley2 tsp
chopped
 salt2 tsp
 freshly ground black pepper
1/2 tsp
 Parmigiano-Reggiano5 tbsp
grated

cookware

large skillet
1
Heat the oil in a large skillet over low heat.
2
When it's hot add the garlic and cook for about 5 minutes.
3
Add the broth, lemon zest, lemon juice, onions, parsley, salt, and pepper, and cook for about a minute.
4
Toss over the pasta and sprinkle with the Parmigiano. Serve.
Notes

A Tip from Pia: If you're having a large buffet-style dinner party, or even a cocktail party, you can still serve pasta - just avoid the long versions that are difficult to use.

A Tip from Mary: When it comes to herbs and seasonings, I use fresh. The dried herbs are often all you can find in some parts of the country, but if possible, always go for a few cloves of fresh garlic, shred some basil, chop some oregano, and use sea salt.

Source

Adriana and Mary Trigiani's Cooking with My Sisters