Angel Hair with Garlic and Lemon-Parmesan Bread CrumbsBy Debbie KoenigThis easy, satisfying and super-fast dish will be on your table in as much time as it takes to make angel hair pasta. You do know that angel hair is the fastest-cooking dried pasta, right? Yup, it’s ready that fast.MAKE BABY FOOD Babies love pasta. Reserve some before adding the sauce, which is too lemony for most new eaters. If you’re nervous about long strands, cut it up. The baby will probably love the pasta if it’s tossed with butter, Parmesan cheese and maybe some frozen peas.Serves 2 to 3, plus the baby (recommended for ages 9 months and up)Cooking Time: 25 minutesIngredients3 large cloves garlic, minced2 tsp lemon zest (from about 1 lemon)2 tbsp flat-leaf parsley, chopped and divided1/4 cup olive oil, divided1/4 cup dried bread crumbsSalt and pepper, to taste2 tbsp grated Parmesan cheese, plus more for serving8 oz whole wheat or whole grain angel hair pastaJuice of 1 lemon (about 3 tbsp)Directions 1. Put a large pot of salted water on high heat to boil (cover the pot to speed things up).2. In a large nonstick skillet, heat about half the olive oil over medium heat. When it shimmers, add the bread crumbs and stir to combine. Cook, stirring occasionally, until the bread crumbs are the color of wet sand, 3 to 4 minutes.3. Add the lemon zest, half of the parsley, and salt and pepper and cook for just another minute (you don’t want the crumbs to get too dark). Sprinkle Parmesan over the mixture, remove from heat, and stir. The cheese will melt a bit and form some clumps; this is perfectly fine and ridiculously tasty. Set the bread crumbs aside and wipe out the pan. Try not to eat them all while you do the next steps.4. By now your water is probably boiling. Add the pasta to it.5. Return the skillet to the stove over medium heat and add the remaining oil. When it shimmers, add the garlic. Cook, stirring frequently, until barely golden, then remove from heat.6. Scoop out about a cup of the pasta cooking water and set aside. When the pasta is ready, drain and return to the pot over a low heat. Dump the garlic and oil into the pot, along with the lemon juice. Stir, and if it seems dry, add as much of the reserved cooking water as you need. The sauce will thicken slightly but remain quite light.7. Serve the pasta in big bowls. Sprinkle some of the bread crumb mixture and some of the reserved parsley over each bowl, and serve with the additional grated Parmesan cheese.Want another "Make Baby Food" family recipe? Try Southwestern Polenta LasagnaPlease check with your physician to insure that this recipe's ingredients are age-appropriate for your baby.