Creamy Garlic Pasta

I didn't take this picture but doesn't it look good?

I was inspired to put together a food blog by a new friend of mine here in Kansas. Whenever she tries a new recipe on pinterest (or wherever) and likes it enough to make it again, she posts it on her blog so that she can easily find it later. On my first time visiting her blog, I came across this recipe and we have eaten it a zillion times ever since. Seeing as that was only in December (oink!), it is safe to say that it is a new family favorite!

We Siegs have also made this with regular spaghetti noodles and it works just as well. However, we found that you have to add a lot more chicken broth as the pasta cooks. If the chicken broth is nearly gone while boiling the pasta, just add a little extra until it reaches the right consistency.

Ingredients

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter (I didn't notice the difference when we left this out so we never have added it since)
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta (I just eyeball this. I found that even when I add a more liberal amount, it still taste great and seems just as creamy.)
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley (we make this with dried parsely and it tastes great. Just add 2 teaspoons instead of tablespoons.)

Directions

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, 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. 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.

Serves 6-8 easily

Recipe from The Cheese Pusher