Tuesday, July 24, 2012

Creamy Garlic Pasta

It's amazing how something with just a few simple ingredients can be so good. Like this pasta, for example. It only took about 15 minutes start to finish and both Matt and I were big fans. You could add some chicken or whatever else if you'd like to round it out, but it's also good as-is. Put it on your menu sometime because really, unless you're anti-garlic/pasta, what do you have to lose?

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Follow TawnyAlexander on Twitter

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