It was hard for me to get a good pic of this because right when I went to take this photo, our landlord came over and was fixing our dining room light, which was awkward because the dining room is where I take my photos. I don't like people outside of fam seeing me take food pics in my home because I take like 40, lol.
PS: A friend of mine tried this recipe using milk instead of cream, and said it still turned out very well for her. I made this a few days ago, and doubled the recipe. I used half cream and half 1% milk, and it was still awesome; couldn't even tell the difference. Next time, I will do all milk (I think I'll add a touch less of it than 3/4 cup.) I'll come back and update again when I do.
Creamy Garlic Pasta
adapted from The Cheese Pusher
2 tsp olive oil4 cloves garlic, minced
2 tbsp butter
salt, to taste (I didn't add any because of other salty ingredients)
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
2/3 cup-1 cup grated Parmesan cheese
¾ cup heavy cream (can use part milk)
2 tbsp chopped fresh parsley
1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt (optional), pepper and chicken stock. Raise the heat to high and let it come to a boil.
2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Do not drain. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
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