Easy Garlic Parmesan Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups chicken stock
02 -
1 cup whole milk
03 -
8 ounces thin angel hair pasta
04 -
Fresh parsley for sprinkling on top
05 -
4 cloves of garlic, minced finely
06 -
½ cup pre-shredded Parmesan cheese
07 -
3 tablespoons butter (split into portions)
→ Optional Seasonings
08 -
A pinch of thyme
09 -
A dash of onion powder
10 -
A bit of parsley (dried)
11 -
A sprinkle of ground black pepper
12 -
A small amount of oregano
# Instructions:
01 -
Shred the Parmesan into fine pieces, letting it sit out to get to the right temperature.
02 -
Heat 2 tablespoons of butter in a big pan over medium. Toss in the garlic and stir it for a minute or two as it softens.
03 -
Pour in the chicken stock and toss in your optional spices. Gradually stir in the milk. Let this mixture heat up until it starts bubbling.
04 -
Lay the pasta inside the pan. If it doesn't fit, break it into halves or wait a moment for it to bend and soften, using tongs to settle it in.
05 -
Let the pasta simmer gently in the liquid for 4-5 minutes, giving it a stir every now and then so it doesn't stick. Once done, lower the heat.
06 -
Mix in the last bit of butter, tossing the pasta until evenly coated. Gradually sprinkle over the Parmesan, stirring until it all melts. Let it thicken as it sits.
07 -
Sprinkle fresh parsley on top and serve right away. Garlic bread on the side works great, too!
# Notes:
01 -
Angel hair pasta cooks in no time, so keep an eye on it to avoid clumping. Stick to package instructions!
02 -
The sauce may start thin, but it thickens as the cooked pasta soaks it in while cooling.