Ingredients

• 1 tablespoon olive oil
• 2 tablespoons minced garlic (about 3–4 cloves)
• 2 tablespoons butter
• 8 oz uncooked linguine (or pasta of your choice)
• 2 cups low-sodium chicken broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup warm milk or cream (use any combination—half milk, half cream works great; microwave for 30 seconds to warm)
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Sauté the garlic
   In a large (12-inch) skillet, heat olive oil over medium-high heat. Add minced garlic and cook for about 1 minute, stirring, until fragrant and just turning golden.
2. Add pasta and liquids
   Stir in the uncooked pasta, butter, salt, pepper, chicken broth, and warmed milk or cream. Bring the mixture to a boil.
3. Simmer
   Lower the heat to medium-low. Cover and simmer for about 20 minutes, or until the pasta is tender.
   For a quicker method: Stir constantly over medium heat for 10–12 minutes until pasta is cooked through.
4. Finish with cheese
   Remove from heat. Toss the pasta gently and stir in the Parmesan cheese a little at a time until melted and creamy.
5. Serve
   Garnish with chopped parsley if you like, and serve warm.

Recipe Tips

• This makes 4 servings as a side dish, or 2 generous main dish portions. To serve more, simply double the ingredients—cooking time may need slight adjustment.
• Works with most pasta shapes—try fettuccine, penne, or rotini. Adjust cooking time as needed.
• If the sauce thickens too much, stir in a splash of warm milk or broth until it loosens.
• For extra creaminess, mix in a few ounces of full-fat cream cheese near the end of cooking.

Nutrition