Thursday, April 11, 2013

Creamy Garlic Pasta

Creamy Garlic Pasta

This dish was everything I expected it to be and more. It was so good that I was extremely tempted to like my plate clean, but in an effort to set a good example for my girls I refrained, it was hard, but I did it.

This dish works well as a side dish or a main dish. If you choose to make this a main dish and still want it to serve four, then I would double all of the ingredients.

Creamy Garlic Pasta
1 teaspoons olive oil
1 tablespoons butter
4 cloves garlic, minced
3 cups low sodium chicken broth
8 ounces linguine, broken in half
1 cup Parmesan cheese, shredded
1/2 cup whipping cream
1 tablespoon dried parsley

In a large pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook for about 1 minute, until the garlic is fragrant.

Add the chicken broth, raise heat to high and bring the broth to a boil.

When the broth is boiling add linguine and cook for the length of time recommended on the package. When the pasta is done cooking if you still have a lot of broth left, drain some off, otherwise your sauce will be runny.

Reduce heat to medium and add cheese stirring until melted. Once cheese is melted and fully combined turn off heat and stir in whipping cream and parsley.

Serves: 4
Calories: 471.1
Total Fat: 21.9g
   Saturated: 12.9g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.8g
   Trans: 0g
Cholesterol: 67.5mg
Sodium: 545.0mg
Potassium: 24.4mg
Total Carbs: 46.9g
   Dietary Fiber: 2.2g
   Sugars: 5.0g
Protein: 18.8g
Vitamin A: 10.7%
Vitamin C: 2.7%
Calcium: 29.5%
Iron: 13.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Buns In My Oven.


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