Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for about 30 to 35 minutes until golden and soft. Allow it to cool, then squeeze the cloves into a bowl.
Cook the pasta in a large pot of salted boiling water until al dente following package directions. Reserve 1 cup of pasta water, then drain the pasta.
Heat the olive oil in a medium saucepan over medium heat. Add the roasted garlic and mash into a paste with a fork. Cook for about 2 minutes to meld flavors.
Pour in the heavy cream and stir until well combined. Heat for 3 to 4 minutes, keeping below a simmer to avoid curdling.
Stir in the lemon juice and lemon zest. Season with salt and black pepper and cook for another 2 minutes to develop the flavors.
Gradually add the grated Parmesan while stirring continuously until melted and fully incorporated into the sauce.
Add the cooked pasta to the sauce and toss thoroughly to coat every strand or piece. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Remove from heat and garnish with fresh parsley before serving.

Roast several garlic bulbs at once and store in the fridge for quick meals. Use freshly grated Parmesan for best results.