This is a copycat recipe of a popular dish at Olive Garden. I was surprised how easy it was to make and it was really tasty! It is rich and creamy and combines cheese and garlic. And let's be honest, there is nothing better. Plus, I love the idea of boiling noodles in chicken broth instead of plain water. Top this pasta with fresh parsley and viola! Instant goodness :)
Ingredients:
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock (I used chicken broth)
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
Directions:
1. 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.
2. 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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