Cream, garlic, cheese, and pasta – doesn’t that sound like a winning combination? This easy garlic pasta is one of those comforting type of dishes but works well for summer since it is all done on the stove top. It is kind of like a homemade version of Noodle Roni and is much better.
This recipe is intended to be served as a main dish, but can be easily halved and used as a side dish. It would also be excellent topped with some grilled chicken or shrimp if you want an even a heartier dish. One thing you must do when making this is to grate your own parmesan. It really does makes a difference to grate it fresh for this dish, so trust me. Do it! It will be flavorful and will melt well.
- 4 Tbsp butter
- 1 Tbsp olive oil
- 8 cloves of garlic, minced (this is called garlic pasta)
- 6 cups chicken broth
- 1 lb.linguine pasta
- 4 oz Parmesan Cheese, grated
- 1 1/2 cups cream
- freshly chopped parsley
- In a large stock pot, melt butter with the olive oil. The add garlic and cook for about 1 minute, until fragrant.
- Add the chicken broth to the pot and bring to a boil.
- Break linguine noodles in half and add to the pot. Cook in the broth mixture for amount of time listed on the package.
- Once pasta is cooked, do not drain, but remove 1/4 cup liquid that remains in the pot and reserve.
- Turn heat to low and add the cheese. Stir until the cheese is mostly melted.
- remove from heat and mix in the cream and parsley until well blended. If sauce is too thick add some of the 1/4 cup reserved liquid until it reaches desired consistency. Serves 6-8.
Recipe adapted from Buns In My Oven.