Cream, garlic, cheese, and pasta – doesn’t that sound like a winning combination? This is one of those comforting type of dishes but works well for summer since it is all done on the stove top. It is kind of like a homemade version of Noodle Roni and is much better.
This recipe is intended to be served as a main dish, but can be easily halved and used as a side dish. It would also be excellent toped with some grilled chicken or shrimp if you want an even a heartier dish. One thing you must do when making this is to grate your own parmesan. It really does makes a difference to grate it fresh for this dish, so trust me. Do it! It will be flavorful and will melt well.
- 4 Tbsp butter
- 1 Tbsp olive oil
- 8 cloves of garlic, minced (this is called garlic pasta)
- 6 cups chicken broth
- 1 lb.linguine pasta
- 4 oz Parmesan Cheese, grated
- 1½ cups cream
- freshly chopped parsley
- In a large stock pot, melt butter with the olive oil. The add garlic and cook for about 1 minute, until fragrant.
- Add the chicken broth to the pot and bring to a boil.
- Break linguine noodles in half and add to the pot. Cook in the broth mixture for amount of time listed on the package.
- Once pasta is cooked, do not drain, but remove ¼ cup liquid that remains in the pot and reserve.
- Turn heat to low and add the cheese. Stir until the cheese is mostly melted.
- remove from heat and mix in the cream and parsley until well blended. If sauce is too thick add some of the ¼ cup reserved liquid until it reaches desired consistency. Serves 6-8.
Recipe adapted from Buns In My Oven.