Description
This Creamy Garlic Parmesan Pasta features perfectly cooked pasta coated in a rich, velvety sauce made with garlic, Parmesan, and a flavorful twist. It’s comforting, satisfying, and easy to whip up for any night of the week.
Ingredients
- 12 oz pasta (fettuccine, penne, or your favorite)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp lemon zest and 1 tbsp lemon juice
- Optional: 2 tbsp chopped fresh herbs (parsley, basil, or chives)
- Optional: pinch of red pepper flakes
- Optional: 1 cup sautéed vegetables (spinach, mushrooms, or peas)
- Optional: grilled chicken or shrimp
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
- Whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and optional red pepper flakes.
- Add cooked pasta to the sauce, tossing to coat. Add reserved pasta water as needed to adjust sauce consistency.
- Stir in optional lemon zest and juice or sautéed vegetables, and warm through.
- Remove from heat, stir in fresh herbs and optional protein. Serve hot with extra Parmesan and a drizzle of olive oil.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Customize with your favorite vegetables or protein.
- Adjust thickness with reserved pasta water or more cream.
- For a lighter version, substitute milk and thicken with a little flour.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg
