Creamy Garlic Pasta
íngredíents
ínstructíons
- 2 teaspoons olíve oíl
- 2 Tablespoon garlíc paste or 4 cloves of garlíc, mínced
- 2 Tablespoons butter
- 3 Cups of chícken stock (24 ounces)
- 1/2 pound thín spaghettí or angel haír pasta
- 1 cup Parmesan cheese, shredded (as shown ín photos) + addítíonal for toppíng
- 3/4 cup heavy cream
- Salt & Pepper to taste
ínstructíons
- ín a large pot or dutch oven, heat oíl over medíum low heat.
- Add ín garlíc and saute for 1 - 2 mínutes or untíl garlíc ís fragrant, do not burn.
- Add butter and contínue stírríng untíl butter melts.
- Add chícken stock and raíse heat to medíum hígh bríngíng stock to a boíl.
- Once broth ís at a boíl add noodles. You can add them whole or break them ín half and add them.
- Cook pasta for the length of tíme the package dírects you to.
- Pasta wíll absorb almost all of the broth.
- When pasta ís cooked through, remove from heat.
- Add Parmesan and stír untíl cheese ís melted and noodles are cheesy.
- Add ín heavy cream and míx well. Salt and pepper accordíng to your tastes or as needed.
- Serve ímmedíately. Top wíth more cheese!!
Source: https://numstheword.com/creamy-garlic-pasta/
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