Sunday, June 17, 2012

Creamy Garlic Pasta

Creamy Garlic Pasta

Mmm!  This was a yummy meal.  It was very filling and maybe I added a little too much garlic.  It calls for the 4 cloves, but my cloves were extra big.  I ended up having to add a little more chicken stock while the pasta was cooking cause there wasn't enough liquid for the pasta to be fully cooked.  This meal will probably be made around once a month!  Thanks pinterest!

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. Serve immediately.

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