Well, I was planning on making this as a side dish for some chicken, but I ended up making it for dinner the other night. Heath was back in Norfolk for a couple days and I wanted something simple for Jesse and I to have for dinner. This fit the bill.
This was so creamy and garlicky...loved it. I will definitely make it again...as a side dish OR a main dish.
The recipe though, is kind of secondary in today's post. What I really want to share with you is THIS. Seriously...WATCH THIS VIDEO!!! (It's only 1 minute long...you can do it)
I put this garlic-peeling technique to work with this recipe...OMG. So simple!!! And no, you don't have to use metal bowls, or even two bowls that are the same size. I used plastic mixing bowls...one smaller than the other. As long those little garlic pieces have room to get shaken around, you're good.
I always used the minced garlic in the jar cause I hated peeling garlic, so I'm thrilled to have found this technique (thank you Pinterest!).
Well, I'm off to take the boy to the pool as I promised (he's standing right behind me in his swim-trunks with his arms crossed as much as they can be in his little arm floaties, tapping his foot). You all have a great rest of your day...it's almost Friday!!
'Creamy Garlic Pasta'
Source: The Cheese Pusher
2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons butter
1/4 teaspoons salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti or angel hair pasta
1 cup grated Parmesan cheese
3/4 cup heavy cream
2 tablespoon 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, pepper and chicken stock. Raise the heat to high and let it come to a boil.
2. Once contents are at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Once pasta is cooked, lower the heat to medium and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.