Creamy Garlic Pasta
If you're looking for a cream sauce for pasta, this is the one! It's an easy one pot dish that's full of garlic!
Servings 4 servings
- 2 teaspoons olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 3 cups chicken stock
- 8 ounces linguine
- 8 ounces Parmesan cheese grated
- 3/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.
Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
Break the linguine in half and add it to the chicken stock. Cook according to package directions. (The amount of liquid left in the pot will determine how thick your sauce is. If you'd like it thicker, drain off most of the remaining liquid. I drained out about 1/4 cup.)
Reduce heat to medium and add the cheese to the pasta, stirring to combine.
When cheese has melted, remove from the heat and stir in the cream and parsley.
Calories: 543kcal | Carbohydrates: 33g | Protein: 35g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1079mg | Potassium: 618mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 21.4mg | Calcium: 63mg | Iron: 2.7mg