may i know more about this garlic lemon pasta
What I have been doing is a bastardized version of this: https://www.loveandlemons.com/lemon-pasta/
Where essentially you cook your pasta (reserve about a cup of the water), zest and juice a lemon, and throw some minced garlic in a pan with olive oil (medium-low-ish. I am not a scientist. Or a chef.)
Then you add the zest to the garlic, and add the pasta to that, dump the lemon juice and reserved pasta water over it, add salt, pepper, thyme, and let it absorb/cook down. Add some butter if you’re feeling buttery. Done!
I am an acid fiend so it’s possible you want to use less lemon juice to taste. It also works fine without the zest if you’re feeling less intense. Yesterday I threw some baby spinach into the empty pan after and poured the bit of leftover lemon juice on top and cooked it and had that as a side and it was a nice combo that used up the bit of the garlicky sauce stuck to the pan.