This is a n easy side dish that is similar to making a box of pasta roni. Of course it is so much better than the boxed stuff!
I used whole wheat linguine since that is what I had on hand. If you have fresh parsley, use that instead of the dried parsley flakes. If you like a real garlic taste, use up to four garlic cloves minced.
- 2 tsp olive oil
- 2 clove garlic, minced
- 2 Tbsp butter
- ¼ tsp salt
- ½ tsp pepper
- 3 cups chicken broth
- ½ lb spaghetti or angel hair pasta, uncooked
- ¾ cup Parmesan cheese, grated
- ¾ cup heavy cream
- ½ tsp parsley
- In a pot, bring the olive oil to medium-low heat. Add the minced garlic, allowing it to cook for 1-2 minutes.
- Add in the butter until melted, salt and pepper.
- Next add the chicken stock to the garlic butter.
- Raise the heat to high and let it come to a boil.
- Once it is at a rolling boil, add the pasta. Reduce heat to medium and cook for as long as the box’s directions indicate.
- Mix in the parmesan until completely melted.
- Turn off the heat and stir in the cream and parsley.
- Serve immediately.
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello