Description
A delicious creamy pasta dish with garlic and Parmesan cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces pasta (fettuccine, spaghetti, etc.)
- 4 tablespoons unsalted butter (can swap with olive oil for dairy-free)
- 4 cloves garlic (minced)
- 1 cup heavy cream (can substitute with half-and-half)
- 1 cup Parmesan cheese (grated; use nutritional yeast for vegan option)
- Salt (to taste)
- Black Pepper (to taste)
- Crushed Red Pepper Flakes (optional)
- Fresh Parsley (chopped)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of your chosen pasta and cook until al dente (about 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, melt 4 tablespoons of unsalted butter until slightly bubbly but not browned.
- Add 4 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant.
- Pour in 1 cup of heavy cream, stirring to combine. Allow it to simmer for 2-3 minutes.
- Gradually add 1 cup of grated Parmesan cheese to the sauce, mixing well until smooth and melted.
- Taste the sauce and add salt and black pepper to your liking. Optional: stir in crushed red pepper flakes.
- Toss the cooked pasta in the creamy sauce, ensuring every strand is well-coated.
- Remove from heat and serve immediately, garnished with chopped parsley.
Notes
- This recipe can easily be made dairy-free by substituting the butter with olive oil and using nutritional yeast instead of Parmesan cheese.
- If you prefer a lighter option, you can substitute heavy cream with half-and-half.
- Feel free to adjust the amount of garlic and crushed red pepper flakes according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg