How To Make Garlic Pasta

Garlic Pasta

This is a traditional Italian side dish that allows for a great deal of improvisation and variety. If you like, you may increase or decrease the amount of garlic you use, but I highly suggest against sautéing it for 10-15 minutes as the recipe instructs. Because browning the garlic results in an unpleasantly bitter taste, it is strongly advised to avoid this danger at all costs. You just need to sauté it for 30 seconds to a minute, depending on the heat you’re using, until it becomes aromatic.

It is OK to use herbs alone or in combination; there is no need to measure; simply add enough to suit your taste.

Most helpful critical review

There is WAY too much red pepper in this dish! I would reduce it to a teaspoon if I could. Additionally, use FRESH herbs. I tried it using dried cranberries and it simply didn’t taste the same. More information can be found at

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This is a traditional Italian side dish that allows for a great deal of improvisation and variety. If you like, you may increase or decrease the amount of garlic you use, but I highly suggest against sautéing it for 10-15 minutes as the recipe instructs. Because browning the garlic results in an unpleasantly bitter taste, it is strongly advised to avoid this danger at all costs. You just need to sauté it for 30 seconds to a minute, depending on the heat you’re using, until it becomes aromatic.

It is OK to use herbs alone or in combination; there is no need to measure; simply add enough to suit your taste.

  1. For starters, I was nervous about scorching the garlic (which has a dreadful flavor), so I ended up undercooking the dish.
  2. Find a nice medium between the two extremes.
  3. As a result, salt was required to make up for the lack of cheese in the meal.
  4. For this reason, the sauce does not absorb well in the refrigerator due to its oil basis.
  5. I recommend boiling the pasta a bit longer than al dente or adding a little stock.
  6. You meat eaters will like the chicken broth, which complements the dish well.
  7. Simply add them to the garlic that has been sauteing for about 5 minutes before serving.

Fake margarine spreads are particularly effective because they have a more concentrated concentration of fake “butter taste.” Also, be certain that your skillet is large enough to accommodate the amount of pasta you intend to cook.

And I can’t help but wonder whether they utilized dried herbs rather than fresh herbs in their preparation.

However, I did serve my dish with more grated parmesan on the side and discovered that everyone used more than I had anticipated, so perhaps the cheese should have been doubled.

Perhaps a sprinkling of salt would have made the situation better.

Last but not least, I added a squeeze of lemon juice to the recipe as an additional adjustment.

Some people utilized it, while others did not.

When serving other rich foods, lemon is an absolute essential.

Continue readingAdvertisement For this dish, I set my colander with broccoli over the pasta pot and steam it for the last 5 minutes of cooking time.

Garnish with freshly grated parmesan and a loaf of garlic bread.

Very simple to prepare and quite good!

  1. I also squeezed in the juice of one lemon.
  2. I thought it was a little too powerful and overpowered the other ingredients.
  3. My meal consisted just of a salad, whereas my daughter’s included fruit and green beans.
  4. Last but not least, make sure you use real Parmesan cheese rather than the crap that comes in a tin.
  5. Everything worked out well with the “Breaded Parmesan Chicken” recipe that I found on this website.
  6. It was a great experience for me.
  7. Greg, this made the entire family giddy with excitement.
  8. WAY too much red pepper, to be honest!
  9. Additionally, use FRESH herbs.

Fast and Easy Lemon Garlic Pasta

It is possible that this content contains affiliate links. Lemon Garlic Pasta is a simple dish that offers bright, vibrant flavor with little effort. A pasta dish like this is perfect for hectic weeknights, when you want a filling meal ready in 20 minutes or less. Pasta al Limone is a popular Italian pasta dish that is made lighter and brighter with the addition of lemon juice. Rather than heavy cream, I’ve used an olive oil and butter combo instead, which provides a creamier texture while maintaining the bright lemon taste.

Go to the following page:

  • The ingredients you’ll need for lemon Garlic pasta
  • Other pasta meals you should attempt
  • The Best Way to Make Lemon Garlic Pasta
  • Lemon Garlic Pasta Recipe Video
  • Lemon Garlic Pasta
  • Observations

In a simple lemon garlic butter sauce, you’ll stir heated pasta with a fork. A luscious combination of olive oil and butter that’s been boosted with plenty of garlic and a sprinkle of crushed red pepper is served. Next, include fresh parsley, lemon juice, and lemon zest for a burst of vivacious freshness and zing. A last sprinkling of nutty parmesan cheese completes the presentation of the dish.

Ingredients you need for lemon Garlic pasta

  • Pasta such as dry spaghetti noodles or other long, thin dry pasta is OK. Because olive oil is a crucial component of the sauce, choose a high-quality, delicious kind. Butter: If you’re using unsalted butter, you’ll want to season the dish with a pinch of salt towards the end. For this recipe, you’ll need a whole lemon, preferably organic because you’ll be utilizing the zest
  • And For fresh parsley, look for a bunch of flat leaf (Italian) parsley that is perky and brilliant green
  • Garlic: Look for the most vibrantly colored, plump head you can locate. You’ll be using five cloves of it in total. Ideally, parmesan cheese should be used. Parmigiano-Reggiano or Grana Padano are two types of cheese.

A simple noodle structure that is easy to slick with sauce is ideal for our Lemon Garlic Pasta recipe. I’ve specified spaghetti, but any long, narrow noodle will perform wonderfully in this situation. A wonderful choice for pasta is linguine or angel hair pasta (Capellini). Adding a splash of the starchy cooking water at the end of the cooking process helps the sauce to stick to the pasta. This meal serves 4 as a substantial main course or 6 as a side dish to meaty main dishes such as Chicken Kabobs in the Oven, Bacon Wrapped Pork Chops, or Baked Lamb Chops, among other options.

Is it possible to combine lemon with garlic?

They are delicious in salad dressings when used in their raw state, especially when combined with fruity olive oil.

Once again, the fresh acidity of the lemon is perfectly complemented.

More must try pasta dishes

  • Pasta Aglio e Olio (Perfect for a romantic dinner for two!)
  • Lemon Garlic Shrimp Pasta (similar to this dish, but with luscious shrimp instead of chicken!)
  • Amatriciana Bucatini (Another wonderful staple that can be made in a short amount of time on a weeknight).
  • Pasta with Broccoli Rabe and Sausage (This is a go-to for us and can be served as a complete dinner without the need for a side dish! )
  • Broccoli Rabe and Sausage Salad (This is a go-to for us and can be served as a meal without the need for a side dish!

How to Make Lemon Garlic Pasta

First, cook the macaroni until it is al dente according to the package guidelines. 1 cup of the cooking liquid should be set aside. For the lemon garlic butter sauce, heat the olive oil and butter in a large pan over medium heat until the butter is melted and the olive oil is sizzling. Cook and stir for 30 seconds after adding the garlic and red pepper flakes. Remove the pan from the heat. Step 3: Once the pasta has been cooked and drained, return the skillet to a medium-high heat to finish cooking.

Step 4: Remove the pan from the heat and whisk in the parsley, lemon juice, and lemon zest until well combined. Season with salt and pepper to your liking. Sprinkle parmesan cheese on a serving tray or a bowl after transferring the dish. Serve.

Lemon Garlic Pasta Recipe Video

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Lemon Garlic Pasta

  • With a simple lemon garlic butter sauce, this pasta dish is ready in just 20 minutes and is sure to please everyone. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Course I: The Main Course CuisineItalianServings4peopleCalories530kcal
  • 12 ounces dry spaghetti
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 5 big garlic cloves chopped
  • 1 tablespoon crushed red pepper flakes or more
  • 2 tablespoons butter 13 cup chopped fresh parsley
  • Kosher salt and freshly cracked black pepper to taste
  • 2 ounces freshly grated parmesan cheese
  • Prepare a big saucepan of salted water by bringing it to a boil. Cook the spaghetti until it is firm to the bite (al dente), which should take around 8 minutes. Drain the pasta, keeping 1 cup of the cooking water. In the meantime, heat the olive oil and butter in a large pan over medium heat until they are hot and bubbling. Cook, stirring constantly, for approximately 30 seconds, until the garlic and red pepper flakes become aromatic. Remove the pan from the heat
  • Once the pasta has been drained, heat the pan with the garlic mixture over medium heat until the garlic is fragrant. Toss in the drained, cooked pasta and 14 cup of the leftover pasta water until well combined. Cook and stir until the pasta is heated through, adding additional pasta water if the pasta appears to be too dry. Remove the pasta from the fire and toss with the lemon zest and juice, as well as the parsley. Season with salt and pepper to your liking. Transfer to a serving dish or tray and sprinkle with grated parmesan cheese before serving.
  1. For this dish, you can use any long, narrow pasta that you choose

Calories:530kcal Carbohydrates:68g Protein:17g Fat:21g 8 g of saturated fat Cholesterol:25mg Sodium:288mg Potassium:283mg Fiber:4g Sugar:3g 744 International Units of Vitamin A Vitamin C (22 milligrams) Calcium:206mg Iron:2mg I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.

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For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

One Pot Garlic Parmesan Pasta

Everything about this dish is simple and creamy, and it is made entirely in one pot – even the pasta is cooked right in the pan! Isn’t it simple to do that? Garlic and parmesan are two of the most important ingredients in this dish. A match made in heaven, as they say. With the use of a single pan, you can create the most magnificent spaghetti dish you’ve ever seen. Consider this to be a creamy alfredo sauce, but without the heavy cream and cream cheese to make it creamy. This super-easy one-pot supper does not sacrifice flavor in the process of being so quick and simple.

In addition, if you truly want to save time and dishes, you should follow my rule that this should be eaten right out of the pot.

One Pot Garlic Parmesan Pasta

4 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes Everything about this dish is simple and creamy, and it is made entirely in one pot – even the pasta is cooked right in the pan! Isn’t it simple to do that?

Ingredients:

  • 2 tablespoons unsalted butter
  • 4 chopped garlic cloves
  • 2 cups chicken broth
  • 1 cup milk (or more, if necessary)
  • 2 cups flour
  • 8 ounces uncooked fettuccine (or other similar pasta)
  • Taste and season with Kosher salt and freshly ground black pepper to your liking. 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh parsley leaves
  • 1/4 cup freshly grated mozzarella cheese

Directions:

  1. Melt the butter in a large pan over medium high heat until it has melted. Cook, turning regularly, until the garlic is aromatic, approximately 1-2 minutes
  2. Remove from heat. Season with salt and pepper to taste after stirring in the chicken stock, milk, and fettuccine. Bring to a boil, then decrease heat to a low level and continue to cook, stirring periodically, until the pasta is cooked through, 18-20 minutes. Add in the Parmesan and mix well. Add additional milk as needed until the desired consistency is achieved if it is too thick
  3. If it is too thin, add more milk as needed until the ideal consistency is achieved. Prepare and serve immediately, garnished with parsley if preferred.
See also:  How To Pronounce Penne Pasta

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 4Amount Per Serving (In Grams) Calories: 312.5Calories from Fat: 128.7 percent of the daily recommended intake 14.3g22 percent Saturated Fat 5.8g29 percent Trans Fat 0g The amount of cholesterol in the blood is 65.5 mg22 percent of the total sodium in the blood 17 percent Total Carbohydrate34.8g12 percent Dietary Fiber Sugars 3.6g Dietary Fiber 0g 0 percent Sugars 0g 11.11g22 percent of the total protein * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

This Garlicky Spaghetti Is Why We LOVE Carbs

Parker Feierbach is a professional photographer based in Los Angeles, California. The use of anchovies is entirely optional in this recipe. The garlic, on the other hand, is not! If you’re a huge fan of garlic, you’ll want to check out our Garlic Butter Meatballs as well! Yields:4servings Preparation time: 0 hours and 10 minutes Total time: 0 hours and 35 minutes 6 cloves of garlic, peeled and split a quarter cup of extra-virgin olive oil, split a half cup of panko bread crumbs 1/4 teaspoon red pepper flakes, crushed Kosher salt is a kind of salt that is kosher.

1 pound of dried spaghetti 1tbsp.butter 3 anchovy filets wrapped with oil, minced (optional) Lemon juice and zest (1/2 lemon) a third cup of freshly grated Parmesan (optional) a third cup of finely chopped parsley

  1. 3 garlic cloves should be minced. 3 tablespoons olive oil are heated in a large pan over medium-high heat. Season with salt, crushed red pepper flakes, and freshly minced garlic after adding the breadcrumbs and garlic. Cook for about 3 minutes, or until the bread crumbs are brown and the garlic is aromatic. Remove the breadcrumbs to a dish lined with a paper towel and clean off the skillet
  2. Thinly slice the remaining 3 garlic bulbs. Bring a large saucepan of salted water to a boil over high heat, stirring often. To prepare the spaghetti, per the package directions, saving at least 1 cup of the noodle water
  3. While cooking the spaghetti, bring the skillet back to medium heat and add the remaining tablespoon of olive oil and the butter. When the butter has melted, add the garlic slices and anchovies, if using. Cook for about 2 minutes, or until the garlic is aromatic and the anchovies have dissolved. Reduce the heat to medium-low until the pasta is finished cooking
  4. Add the pasta to the skillet and toss to combine. Add the lemon juice, lemon zest, and Parmesan cheese, if using, and mix well. As required, thin the sauce with a little pasta water. Toss in the parsley and 3/4 of the bread crumbs until well combined. Serve immediately after topping with the remaining bread crumbs.

Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. BUY RIGHT NOW Amazon.com has a Le Creuset Signature Iron Handle Skillet for $200. Lena Abraham is a Senior Food Editor of Gourmet magazine. Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.

You may be able to discover further information on this and other related items at the website piano.io.

Pasta With Garlic Butter Sauce Recipe on Food52

Rocky Luten captured this image. Amanda Widis is the prop stylist for this shoot. Anna Billingskog is the food stylist for this shoot.

Author Notes

Use far more garlic than you would expect to make the ultimate garlic butter sauce for pasta. This dish serves two people and asks for a whole head of cauliflower—and no, that is not an error. When browned in melted butter until golden and toasted, this item transforms from sharp and bracing to warm and inviting, the kind of savory taste that’s difficult to overdo with the right amount of heat. Make certain that the pasta is not drained into a colander after it has finished cooking. This is why we need that salty, starchy water on hand so we can adjust the spice and loosen up the sauce as necessary.

  1. The optional extras are exactly what they sound like: they are completely optional.
  2. You might use parsley (or basil or thyme) that has been coarsely chopped, red pepper flakes or freshly ground black pepper, or grated Parmesan or Pecorino Romano.
  3. Here are some other pointers for making a successful garlic butter sauce: Any type of butter will suffice in this situation.
  4. After all, half of the sauce is made up of butter.
  5. For the sake of completeness, let me clarify that when I say to “generously” season the pasta water with salt, I mean about 1 tablespoon of Diamond Crystal kosher salt for 1 gallon of water.
  6. You may reduce the amount of salt to 2 teaspoons, 1 teaspoon, or even 1/2 teaspoon per quart of water if you choose.
  7. Furthermore, there is no need to measure the salt or the water; simply eyeball them both.
  8. In this situation, any pasta shape will flourish (thrive!
  9. It’s best if the pasta is a chunky kind with plenty of nooks and crannies (for example, fusilli, rigatoni, or cavatappi), so that the garlic pieces have somewhere to hide.

However, something long and twirly, such as spaghetti, linguine, or bucatini, would be wonderful choices as a side dish. And if you’re a fan of nutty whole-wheat pasta, you’re in luck. Take a chance. Emma Laperruque is a writer and poet.

Keep an eye on this recipe Pappardelle with a Garlic-Butter Sauce

Ingredients
  • 1/4 cup unsalted butter
  • 1 head garlic
  • Kosher salt
  • 1/2 pound your preferred pasta
  • 1 / 4 cup unseasoned butter
  • Additional optional ingredients are finely chopped parsley, red pepper flakes or freshly ground black pepper, or grated Parmesan cheese
Directions

  1. Bring a saucepan of water to a boil over high heat in a separate pan. In the meantime, peel and chop the garlic cloves
  2. After the water is boiling, season generously with salt and add the pasta. Cook the pasta according to the package directions until it is al dente. Meanwhile, melt the butter in a small saucepan over medium to medium-low heat, then add the garlic and cook for another minute or two. Cook, stirring or swirling periodically, for 3 to 7 minutes, or until the garlic is golden brown, stirring occasionally. Instantaneously transfer to a serving bowl since the garlic will soon transform from golden and delicious to brown and bitter if left to sit. Transfer the pasta to the garlic butter with a spider or tongs (depending on the form of the spaghetti) and toss well. Toss with a little pasta water if necessary to get a smooth sauce. If you’re using bonuses, combine them with the dish or sprinkle them on top before serving.

Emma works as a food editor for the website Food52. Her previous employment experience consisted of a variety of odd jobs that she did at the same time. Consider the following scenarios: preparing noodles on the go, baking hundreds of pastries at 3 a.m., and researching the history of pie in North Carolina, among other things. She is now a resident of New Jersey, where she lives with her husband and cat, Butter. Keep an eye out for Emma’s award-winning column, Big Little Recipes, which will be published every Tuesday in November 2021 (as well as the cookbook).

Pasta with Garlic and Oil (Ready In 15 Minutes)

A easy recipe to prepare, Pasta with Garlic and Oil is one of the most enjoyable foods you can prepare! Olive oil, garlic, lemon juice, parmesan cheese, and crushed red pepper flakes are combined with spaghetti to make a flavorful sauce. This recipe is ready in 15 minutes, making it ideal for a fast supper that requires little work! Are you looking for more pasta meal inspiration? Take a look at my 20-Minute Pasta Carbonara or my Zucchini “Pasta” with Tomato Sauce for inspiration! Who knew spaghetti could be so easy to make while yet being so flavorful?

  • This pasta dish with olive oil and garlic may be produced using things that you most likely already have in your kitchen!
  • The pasta is the main attraction of this meal.
  • When I’m in a hurry and need something quick to prepare, I prefer to cook this spaghetti with garlic and oil.
  • It is possible to cook everything in one pot.

Ingredients

The complete ingredient list as well as the measurements are included in the printed version of this recipe.

  • Spaghetti: I make do with whatever I have on hand in terms of pasta. You may use either whole wheat thin spaghetti or ordinary spaghetti for this recipe. Extra-virgin olive oil: This dish’s taste is dependent on the quality of the extra-virgin olive oil used. for a delectable flavour, mince 2 cloves of garlic (for a scrumptious taste), Lemon juice: It provides exactly the perfect amount of acidity to balance out the oil’s fatty acidity. Parmesan:This cheese provides a sour, nuttiness and saltiness to the pasta
  • Spinach: I tossed in some spinach as a bonus for good measure. Extra nutrients may be obtained by mixing leftover spinach into spaghetti.

How to make this Pasta with Olive Oil and Garlic recipe

  1. To begin, boil the pasta according to the package directions. (It took around 8 minutes for my pasta to be al dente.) Remove the pasta from the pot and put it aside. After that, pour 1 tablespoon of olive oil into the pot that the pasta was cooked in. Fry for one minute after the oil is heated, then add in the garlic and cook for another minute. Then, add in the red pepper flakes, spinach, and cook for another minute. Return the pasta to the pan and toss in the remaining olive oil and lemon juice
  2. Finally, remove the pot from the heat and sprinkle in the parmesan cheese
  3. Serve immediately. Season with salt and pepper to taste and serve right away

Tips for making the best pasta with garlic and oil

  • When making this dish, make sure to use extra virgin olive oil of high quality. Making sure your pasta is cooked to al dente is extremely crucial for the flavor of your dish
  • Especially in this dish when the pasta takes center stage, overcooked pasta is not an option. If you choose thinner pasta, it will cook more quickly
  • Always salt your water before cooking. This adds flavor to the entire meal. After you’ve finished cooking your noodles, rinse them well in cold water to ensure they don’t stay together.

What kind of pasta should I use for Pasta with Olive Oil and Garlic?

I prefer to use spaghetti in this pasta dish since it cooks fast, but any type of pasta would work! To ensure that the pasta is cooked al dente, avoid overcooking it completely. Here are some alternative pasta options to consider:

  • Angel hair
  • Thin spaghetti
  • Fettuccine
  • Linguine
  • Vermicelli
  • Tagliatelle
  • Pappardelle
  • Capellini
  • Penne
  • Fusilli
  • Angel hair

Can I make a gluten-free version?

Yes, without a doubt! Simply use gluten-free spaghetti and prepare it according to the package recommendations, just as you would with regular pasta.

Can I add in any extra veggies?

Yes! Pasta with broccoli, garlic, and olive oil is a family favorite in this household! Here are some other vegetables to include:

  • Broccoli, bell peppers, tomatoes (I like cherry), zucchini, kale, mushrooms (I recommend sautéing with the garlic), and other vegetables are included. Arugula
  • Kalamata olives (black or green)
  • Artichoke hearts
  • Capers
  • Onions
  • And arugula.

Craving more Classic Italian recipes? Here are some more Italian dishes to try:

  • The Skinny Fettuccine Alfredo, Penne Alla Vodka with Sun-Dried Tomatoes, Slow Cooker Italian Meatballs, Italian Gnocchi Soup with Kale and Sausage, and Slow Cooker Italian Meatballs are just a few of the dishes on the menu. Chicken Parmesan
  • One-Pan Italian Chicken Skillet
  • Chicken Parmesan

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If you attempt this recipe, please let me know how it turned out! Submit your rating in the comments section below. Don’t forget to take photographs and tag me on Facebook and Instagram!

Pasta with garlic and oil

Thin spaghetti is mixed with olive oil, lemon juice, parmesan cheese, and red pepper flakes to create a flavorful sauce.

  • 1/2 cup extra-virgin olive oildivided
  • 5-6 cloves garlic, minced
  • 1/2-1 teaspooncrushed red pepper flakes
  • 6 cups spinach
  • 1/4 cup lemon juice
  • 1 cup parmesan cheese
  • Salt and pepper to taste
  • Cook the pasta according to the package directions. Remove the pasta from the pot and put it aside. 1 tablespoon extra-virgin olive oil should be added to the pot where the pasta was cooked. Add in the garlic and heat for one minute, then add in the red pepper flakes and spinach and simmer for another minute, or until the spinach has wilted. Pour in the remaining oil and lemon juice while tossing the pasta in the pan
  • Remove from the heat and sprinkle with the parmesan cheese. Season with salt and pepper to taste and serve right away

Nutritional Values Pasta tossed with garlic and olive oil Serving Size 777 Calories per serving Calories from fat 315 percent Daily Value*Fat35g54 percent Saturated fat 8g50 percent Calories from carbohydrate 315 percent Daily Value* Cholesterol levels were 17 mg6 percent. Sodium448mg19 percent Potassium558mg16 percent Carbohydrates90g30 percent sodium448mg19 percent potassium558mg16 percent 5g21 percent of the total fiber Sugars account for 44% of total calories. Proteins account for 25% of total calories.

See also:  How To Keep Pasta Warm

Vitamin C (ascorbic acid) 20 mg24 percent Calories consumed in a 2000-calorie meal result in calcium intake of 371 mg (37%), iron intake of 317 mg (17%), and vitamin D intake of 15 percent.

Garlic Butter Pasta

Pasta made in 20 minutes with garlic and butter that works perfectly with any meal! Although it appears to be basic, it contains a surprising amount of flavor for such a quick and simple dish! Freshly grated parmesan and parsley are sprinkled on top of plain spaghetti after it has been drenched in a delicious butter garlic sauce. Simple, and just wonderful! Meet the spaghetti that will become a new family favorite! Pasta with garlic and butter, topped with freshly grated parmesan cheese! To me, this buttered spaghetti is the definition of “comfort food.” Really, it’s so amazing on its own that I don’t even mind eating it by itself!

You may serve it as a side dish with any protein of your choosing, and it is a dish that is suitable for the whole family.

To see more creamy pasta dishes, have a look at my garlic butter shrimp pasta and my homemade alfredo sauce recipes.

How to Make Garlic Butter Pasta

This pasta is all about technique; in order to make the sauce, you will not need any heavy ingredients in order to get a wonderful creamy and silky texture. At reality, we shall be using pasta water in this establishment! Yes, you read that correctly: you will need to save aside part of the pasta water and utilize it to make the smoothest spaghetti sauce you’ve ever tasted!

Ingredients You’ll Need

It’s very simple, and you literally only need six ingredients that you probably already have in your pantry! Pasta of your choosing, butter, garlic, parmesan, parsley, and salt are combined in this dish.

The Directions

  1. Boiling water with salt in a medium-sized saucepot is a good start. Cook the pasta according to the package directions after you’ve added it. When the pasta has finished cooking, save aside 1 cup of the pasta water and drain the noodles well. To prepare the garlic butter sauce for pasta, follow these steps: In an askillet, melt the butter over medium heat and softly sauté the thinly sliced garlic until fragrant. Toss the heated pasta with a portion of the pasta water, using kitchen tongs, until the pasta is coated in a type of thick sauce, about 2 minutes. Continue to mix, adding additional pasta water as necessary. Remove the pan from the heat and stir in freshly grated parmesan cheese and chopped parsley leaves until well combined. Shake constantly and season with salt if necessary. Make sure to serve it hot and top it with more grated parmesan cheese.

Recipe Video

Despite the fact that this dish is quite simple to prepare, it is always beneficial to see a little video, which I have produced for you. Take a look at it in the video below!

What to Serve With Parmesan Pasta

  • Protein. With chicken, beef, or fish, this parmesan pasta dish is delicious. Alternatively, to make a dinner out of it, top the spaghetti with grilled or shredded chicken, or add shrimps
  • Salads
  • Or soups. Salads that are fresh and uncomplicated are the finest! In addition, spaghetti and salad are a marriage made in heaven for me. Toss with a homemade Caesar salad, or keep it even simpler and more nutritious with this red cabbage slaw
  • Vegetables. For example, try this garlic butter spaghetti with roasted cauliflower or even grilled portobello mushrooms for a delicious vegetarian option.

Storage and Reheating Instructions

  • Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
  • Reheat the pasta in a pan over low-medium heat, adding a dash of water if necessary to thin up the sauce. If you are using a microwave, follow the same procedure. Because it breaks when reheated after being frozen, I do not recommend storing this garlic butter pasta in the freezer.

Recommended Portion Size

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days; or Reheat the pasta in a pan over low-medium heat, tossing with a splash of water to thin up the sauce as necessary. If you’re using the microwave, follow the same procedure. Because it breaks when warmed after being frozen, I do not recommend storing this garlic butter pasta in the freezer;

  • Pasta (225g)
  • 4 tablespoons butter (divided)
  • 3 cloves garlic (sliced)
  • 14 teaspoon crushed black pepper
  • 1 teaspoon salt
  • 12 cup parmesan
  • 14 cup parsley
  • 8 oz (225g)
  • Boiling water with salt in a medium-sized saucepot is a good start. Cook the pasta according to the package directions after you’ve added it. As soon as the pasta is finished cooking, save 1 cup of the pasta water before draining the noodles. Melt the butter in a pan over medium heat and gently sauté the sliced garlic until fragrant
  • Stir in the heated pasta and a portion of the pasta water using kitchen tongs until the pasta is coated in a type of rich, thick sauce, about 3 minutes. Continue to mix, adding additional pasta water as necessary. Remove the pan from the heat and stir in freshly grated parmesan cheese and chopped parsley leaves until well combined. Shake constantly and season with salt if necessary. Make sure to serve it hot and top it with more grated parmesan cheese.
  • For a single serving of pasta, a quantity of 2-3oz (60-85 grams) is advised. To cook the pasta, season the water with salt in the same way that you would salt sea water. It’s possible that you won’t need to use all of the pasta water you’ve saved
  • Just keep track of how much you’ve used so far as you’re making the sauce.

Tips for Keeping Things Safe

  • Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
  • Reheat the pasta in a pan over low-medium heat, adding a dash of water if necessary to thin up the sauce. If you are using a microwave, follow the same procedure. Frozen pasta: I do not advocate freezing this spaghetti since I have discovered that it breaks when frozen and reheated.

365 calories, 44 grams of carbohydrates, 12 grams of protein, 15 grams of fat, 9 grams of saturated fat 39 mg cholesterol, Sodium 887 mg, Potassium 168 mg, Fibre 2 grams, Sugar 2 gram, Vitamin A 763 IU, Vitamin C 6 grams, Calcium 173 grams, Iron 1 gram As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.

Reader Interactions

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. With this simple and delicious spaghetti sauce made with garlic and olive oil, I am transported back to my youth. An easy classic Italian pasta meal that involves only a few inexpensive ingredients and minimal work, and can be prepared in about 10 minutes. This quick and easy spaghetti dish is tasty and filled with flavor, making it a great go-to food for any occasion. Absolutely excellent for sharing with friends or after a hard day at work when you decide that pasta is what you want for supper.

I assure you that the delicious aroma of garlic and chili flakes gently sautéed in olive oil will lift your spirits!

  • Spaghetti (regular or whole wheat)
  • Extra virgin olive oil
  • Garlic
  • Fresh or dried chili flakes
  • Salt
  • Parmesan cheese (optional)
  • Parsley (optional)
  • Basil (optional).

HOW DO YOU MAKE PASTA WITH AGLIO AND OLIO? (Please note that the recipe card at the bottom of this post has the ingredient proportions and procedure.)

  • Continue to cook your pasta until it is al dente. In the meantime, gently sauté the garlic and chili in olive oil until fragrant. Drain the spaghetti and set aside 1/2 cup of the cooking water. In a pan, combine the spaghetti and parsley
  • Add as much boiling water as is necessary to keep the pasta wet
  • And To coat the ingredients, thoroughly stir them together. If you don’t want to make it vegan, you can top it with parmesan cheese. Depending on your preference, you can top with more chili flakes and parsley. Enjoy

EASY, HEALTHY, AND IN EXTREMELY LOW COST! First and foremost, a pan of this aromatic and spicy spaghetti can be prepared in TEN MINUTES and costs less than 90 cents per dish. Aside from that, this easy homemade spaghetti meal is likely to be healthier than an expensive last-minute takeout, and if you use whole grain pasta, you’ll receive more natural fiber and micronutrients than if you use white pasta. Furthermore, extra virgin olive oil has a lengthy list of health advantages and is a great coating for pasta.

Do you want to see even more delicious pasta recipes that can be prepared in 10 minutes or less?

  • Spaghetti with lemon ricotta in 10 minutes
  • Raw cherry tomato pasta
  • Spaghetti made in 10 minutes with cream cheese
  • Pasta with sun-dried tomato pesto

Recipe updated: Originally published in November 2018, I’ve revised and updated the post to include more notes and fresh photographs. TIPS FOR MAKING THE RECIPEThere are just a few basic ingredients, but the quality of those items will make all the difference! The most important components in this dish are pasta, garlic, and olive oil. PASTAIs there anything better than spaghetti? Pasta that is long and thin is just delicious when paired with garlic and olive oil; you will enjoy wrapping spaghetti or linguine around your fork!

  1. Brand counts when it comes to pasta, and while high grade pasta is somewhat more expensive than basic pasta, it is more sturdy and has a more strong texture.
  2. A excellent extra virgin olive oil has a pleasant aroma and flavor that is clean and fresh.
  3. Olive oil with no flavor, or any other standard vegetable oil, will not work.
  4. If you want to make it even more spectacular for those who believe this spaghetti with garlic and olive oil is too plain, add a couple of anchovy fillets and cook them together with the garlic and chili flakes to give it an extra burst of flavor.
  5. This recipe is delicious, affordable, and one of the most crowd-pleasing dishes you can make for last-minute gatherings or when you arrive home late or don’t feel like cooking.
  6. In addition, please let me know whether you prepare this spaghetti with garlic and olive oil.
  7. I would much appreciate hearing from you!
  8. It is delicious, inexpensive, and gratifying, and it can be prepared in minutes!

Preparation time: 10 minutes Time allotted: 10 minutes Course:pasta Italian, vegan, and vegetarian cuisines are available. Spaghetti with garlic and olive oil is the focus of this recipe. Servings:4 Calories:693kcal per serving

  • Pasta, such as spaghetti or other long pasta, 1 pound (450 grams)
  • 4-5 garlic cloves, coarsely sliced
  • 1/2 cup (120 mL) extra virgin olive oil 1 teaspoon dried chili flakes, or to taste (or 3 fresh chillies)
  • 1 teaspoon sugar, or to taste finely chopped fresh parsley
  • 1/4 cup fresh parsley
  • Salt to taste
  • 1/4 cup grated parmesan cheese, plus extra to serve (optional, if you aren’t keeping it vegan)
  • Toss the spaghetti in a saucepan of boiling salted water and bring to a boil. Cook until the spaghetti is al dente, which means it is soft but still has a little bite to it. While the pasta is cooking, prepare the sauce by mixing together: Instead of using dried chili flakes, remove the seeds from the chilies and finely chop the ingredients instead. Garlic cloves should be peeled and coarsely sliced. In a small frying pan, gently heat the olive oil. Cook for a few minutes, or until the garlic is pale gold, to allow the flavorings to absorb the oil (be careful not to burn it!). Remove the garlic and chile from the heat and set aside. Add the chopped parsley and mix well. Using a slotted spoon, drain the spaghetti while it is still “al dente,” reserving 1/2 cup cooking water Then add some starchy cooking water to the frying pan and mix to coat the spaghetti with the oil. Cook the pasta until it is moist and juicy*, adding more if necessary to keep it moist and juicy. Cook for 30 seconds over medium heat, stirring a couple of times, until the sauce thickens. If you’re not sticking to a vegan diet, top the spaghetti with more chopped parsley and grated parmesan cheese if you’d like. Enjoy

A word of caution: overheating the garlic and chilli can result in a harsh taste. Make certain that the garlic does not become darker than light gold in color. Cooking water: Add the pasta water in little amounts at a time, as you may not need all of it. You don’t want to dilute the flavor of the sauce; instead, you want the spaghetti to be lovely and moist. NOTE: The nutritional numbers are simply estimations (the total number of calories does not include the calories from parmesan cheese). 693.3 kcal|86g carbohydrate|15g protein|32g fat|5g saturated fat|41 mg sodium|302 mg potassium|4g fiber|3g sugar|593 IU vitamin A|1 mg vitamin C|36mg calcium|2mg iron|693.3 kcal|86g carbohydrate|15g protein|32g fat|5g saturated fat sodium 41 mg potassium 302 mg fiber 4g sugar 3g iron

30 Minutes to a Comforting, Simple Dish of Garlic Spaghetti

Nutrition Facts(per serving)
448 Calories
26g Fat
41g Carbs
14g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 448
% Daily Value*
Total Fat26g 33%
Saturated Fat 6g 32%
Cholesterol22mg 7%
Sodium777mg 34%
Total Carbohydrate41g 15%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein14g
Vitamin C 12mg 62%
Calcium 250mg 19%
Iron 2mg 13%
Potassium 225mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
See also:  How To Make Pasta Fazool

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. In Italian, spaghetti aglio e olio simply translates as “spaghetti with garlic and olive oil.” Made famous by the people of Naples, this is the quickest and most flavourful pasta you can cook in under 15 minutes. Because of the simplicity with which it may be prepared and the availability of the ingredients, this pasta is usually served as a late-night meal. Most people have some type of dry pasta, olive oil, and garlic in their kitchen, so this dish may be prepared at any time of day or night without the need to go to the grocery store first.

To make a complete dinner, consider throwing in fish, meat, chicken, or tofu and eating it with a side of green salad.

  • 8 to 10 cloves fresh garlic
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon powdered pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup roughly chopped fresh parsley
  • 1 cup grated Parmesan cheese
  1. Assemble all of the materials
  2. Bring a big saucepan of water to a boil. After the water has been brought to a boil, add the salt and the pasta. Once the pasta has been cooked to al dente (per the package directions), drain it and set aside a cup of the pasta water for the sauce. Garlic should be sliced into tiny slivers (as thin as possible)
  3. Prepare the parsley by chopping it finely. Cook the olive oil in a big saucepan (you may use the same one you used to cook the pasta if you like) over medium heat until the oil is hot. Half of the garlic should be sautéed until it is barely aromatic. After that, season with salt, pepper, red pepper flakes, and parsley, if desired. Continue to cook for another minute. Just make sure you don’t overcook or over toast the garlic in the process. This has the potential to reduce the flavor of garlic while also making it taste harsh. Add half a cup of the pasta water that has been saved, along with the pasta and the remaining garlic. Toss everything together and cook for another 2 minutes, or until everything is well cooked. If extra pasta water is required, add it now
  4. Then add the parmesan cheese and season with more salt to taste. Serve as soon as possible. The Spruce Eats / Leah Maroney
  5. The Spruce Eats / Leah Maroney

Recipe Variations

Even while this pasta meal is delicious on its own, you should experiment with some of these extras when you want something a little more.

  • Chipotle hummus, chickpeas, fresh chopped basil, minced anchovy, buttered breadcrumbs, additional crushed red pepper flakes, roasted garlic, grated pecorino cheese

You may also use alternative varieties of pasta in place of the ones listed above. Long pastas are the most effective. The garlic twirls up the slivers of garlic in a pleasing manner. Linguine, fettuccine, and bucatini are all excellent choices for this dish.

Recipe Tips

Undercooking the garlic results in a lovely, powerful garlic taste that is worth trying. If you like a softer garlic flavor, simmer all of the garlic for a longer period of time. You may adjust the amount of garlic you use based on the size of the cloves and your personal preference. This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Attention, Garlic-Lovers: The Ultimate Garlic Pasta Is Here for You

Featured image courtesy of Kristin Teig; food and prop styling courtesy of Catrine Kelty If you find yourself increasing the quantity of garlic you use in every meal you create, do yourself a favor and make this pasta as soon as possible. It has gained the moniker of “Ultimate Garlic Pasta” thanks to the two-pronged garlic attack it delivers. You begin by roasting a complete head of garlic until the cloves are caramelized and jammy, which gives the delectable olive oil sauce a sweet, concentrated taste that is complemented by the roasted garlic.

  • Each and every spin is infused with a burst of powerful, pungent flavor thanks to the thin, crunchy garlic chips.
  • Featured image courtesy of Kristin Teig; food and prop styling courtesy of Catrine Kelty This meal is based on isaglio e olio, a typical pasta dish from Southern Italy, at its core.
  • And, despite the fact that this is a fancier version of a classic, you probably already have everything you need to prepare it: dry pasta, olive oil, red pepper flakes, grated Parmesan, and, of course, a whole head of garlic to get started.
  • When I make this dish, I like to use chewy bucatini, which you might or might not be able to get.
  • It is not the pasta that is important here.

It’s all about the garlic this time around. In this easy bucatini recipe, an entire head of roasted garlic is used to create a lusciously delicious sauce. In each bowl, scatter a liberal amount of crunchy garlic chips to ensure that the dish is truly the ultimate garlic pasta experience.

Ingredients

  • 1 medium head plus 4 cloves garlic, divided
  • 4tablespoons plus 1 teaspoon olive oil, divided
  • Kosher salt
  • 1 medium head plus 4 cloves garlic, divided 1/4 teaspoon red pepper flakes
  • Freshly grated Parmesan cheese, to be used as a garnish
  • 1/3 cup loosely packed fresh parsley leaves
  • 1 pound dried bucatini pasta

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit with a rack in the centre of the oven. Peel away and discard the superfluous papery skins from 1 medium head of garlic, then slice a small piece off the top to reveal the cloves. Repeat with the remaining medium head of garlic. Place the cut-side up on a piece of aluminum foil to keep it from sticking. Using 1 teaspoon of the olive oil, drizzle over the top and sprinkle with a pinch of kosher salt. Wrap the garlic cloves thoroughly with aluminum foil. 45 to 50 minutes, or until the garlic is soft and caramelized, is the recommended cooking time. In the meantime, finely slice the remaining 4 garlic cloves to use as a garnish. Finely cut 1/3 cup fresh parsley leaves that have been loosely packed
  2. Bring a big saucepan of salted water to a boil about 20 minutes before the garlic is ready to be cooked with the rest of the ingredients. Cook 1 pound dry bucatini pasta for 1 minute less than al dente, approximately 8 minutes, or according to package directions. 2 cups of the cooking water should be set aside. Discard the spaghetti and set it aside. When the garlic is done, remove it from the oven and leave aside for approximately 5 minutes, until it is cold enough to handle, then repeat the process with the pasta. Squeeze the roasted garlic cloves out of their skins and place them in a small dish of warm water. In a large pan, heat 3 tablespoons of the olive oil over medium heat, then place the sliced garlic in a single layer on top of the oil. Reduce the heat to a medium setting. Cook, stirring regularly, for approximately 5 minutes, or until the garlic is golden-brown and crisp, stirring occasionally. Using a slotted spoon, remove the garlic chips to a plate lined with paper towels to drain and sprinkle with kosher salt
  3. Add the roasted garlic cloves and 1/4 teaspoon red pepper flakes to the oil in the skillet and cook until the garlic is fragrant, about 1 minute. Prepare the sauce by breaking up the garlic cloves with a wooden spoon for 2 to 3 minutes, or until it is aromatic. Add the leftover pasta water and bring to a vigorous simmer over medium-high heat. Simmer for about 5 minutes, or until the liquid has been reduced by half. Stir in the bucatini continually for 1 to 2 minutes, or until the sauce thickens and coats the pasta. Take the pan off the heat. Toss in the remaining 1 tablespoon olive oil and the parsley until everything is well-combined. Toss the ingredients together and season with kosher salt to taste. Serve immediately, with generous amounts of grated Parmesan cheese and a sprinkle of garlic chips on top of each serving.

Recipe Notes

Prepare ahead of time: The garlic can be roasted up to 1 day ahead of time if desired. Allow it cool before placing the entire head in the refrigerator while still covered in aluminum foil. Before using, squeeze the roasted cloves into a bowl to prevent them from sticking together.Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Pasta variation:Spaghetti or linguine can be substituted for the bucatini.Sheela PrakashSenior Contributing Food EditorSheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food.

Sheela holds a master’s degree in gastronomic sciences from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian.

Creamy Garlic Pasta

Recipes like this creamy garlic pasta are popular because they are filling, cheesy, and full of great garlic taste. The best part is that this spaghetti recipe can be prepared in minutes (literally!). Add some rotisserie chicken or perhaps grilled shrimp or scallops to round off the meal.

20 Minute Pasta

  • Are you pressed for time? This super-fast pasta meal has restaurant-quality flavor without the need to leave the house. It’s a simple meal that can be served on every night of the week and is also reasonably priced. The options are virtually limitless. Cooked or leftover vegetables such as asparagus, green peas, or broccoli can be added. Combine shredded chicken, smoked sausage, or other leftover proteins
  • Season with salt and pepper.

Ingredients for Creamy Garlic Pasta

PASTA: Any medium-sized pasta will do, but look for one that has holes, tubes, or ridges to help hold the creamy garlic sauce in place. Penne, mostaccioli, shells, fusilli, and rotini are all good choices. GARLIC: When it comes to this dish, fresh garlic is our preference. The cloves should be chopped or pressed using a garlic press to expedite the process. If you don’t have fresh garlic, you may use garlic powder, which has a more faint flavor (you’ll need approximately 1 teaspoon or to taste) but is still delicious.

SAUCE: This sauce has a thick and creamy texture thanks to the addition of butter, heavy whipping cream, chicken stock, and melted parmesan cheese.

How to Make Creamy Garlic Pasta

  1. Prepare the pasta according to the directions on the package. There is no need to rinse. In the meantime, saute the garlicflour in the butter until it is fragrant (per the recipe below). Simmer for 5 minutes after adding the heavy cream and chicken broth. Add the pasta and the parmesan cheese
  2. Mix well.

What to Serve With Creamy Garlic Pasta

With so many different sides and salads to choose from, this creamy garlic pasta recipe is sure to please everyone. Garlic Cheese Toast, rolls, or even focaccia bread are always a good choice for serving alongside spaghetti. Due to the richness of this meal, serve it with a fresh side salad or some fresh vegetables such as roasted cauliflower, asparagus, or steamed broccoli.

Our Fave Pasta Dishes

  • A cream cheese pasta sauce, which is served on top of pasta
  • Homemade Chicken Alfredo with a restaurant-quality texture and flavor
  • Baked Feta Pasta is a one-dish meal that is delicious. Spaghetti Carbonara is a dish that is pure perfection. Pizza Pasta Baked in the Oven– a family favorite
  • Fast and easy Farfalle with Creamy Bacon Sauce that can be prepared in 30 minutes. Fettuccine Alfredo — creamy and rich
  • A creamy mushroom pasta with bacon that has a restaurant-quality taste

Is it safe to say that your family enjoyed this Creamy Garlic Pasta? Please consider leaving a rate and a remark in the section below!

Creamy Garlic Pasta

Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings4 This creamy garlic pasta is a delicious, budget-friendly recipe that can be prepared in 20 minutes or less.

  • 1 pound medium pasta, such as penne
  • 14 cup butter
  • 6 cloves garlic (optional). 13 cupheavy whipping cream, 12 cupchicken broth, 1 cupparmesan cheese, salt and pepper to taste, optional parsley garnish

FollowSpend with Pennies on Pinterest for more information.

  • Cook the pasta until it is cooked in a large saucepan of boiling salted water
  • In the meantime, melt the butter in a 10″ skillet over medium-low heat. Cook for about 30 seconds, whisking constantly, until the garlic and flour are aromatic. Heavy cream and chicken broth should be added quickly. Simmer for 3-5 minutes, or until the mixture is heated through and slightly thickened. Drain, but do not rinse, the pasta. Add the ingredients to the cream mixture
  • Season with salt and pepper to taste after adding the parmesan cheese.

If you don’t have fresh garlic on hand, you may substitute 1 teaspoon of garlic powder for the fresh garlic (or more or less to taste). Make certain that the cream is heavy cream or whipping cream in order for the sauce to thicken properly. It is critical to heat the sauce in a skillet (at least 10″ wide) in order for it to thicken correctly; a saucepan does not allow the sauce to decrease as well. For those who don’t have access to a skillet, it may be necessary to simmer the sauce for longer or to thicken it with an acornstarch slurry before adding the pasta and cheese.

Meats that have been cooked, such as chicken or shrimp, can be added.

Dining CoursesDinner, Entree, Main Course, Pasta CuisineAmerican The content and photos are protected by intellectual property rights.

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