This is such a great side dish recipe to have in your back pocket. Its quick and so easy, and can be made fancier by sauteing some mushrooms with the garlic or stirring in some chopped spinach or peas in the last couple minutes of cook time.
- 1 tbsp. salted butter
- 1 clove garlic, minced
- 1 1/2 cup unsalted chicken broth
- 1 1/2 cup whole milk
- 8 oz. Linguine or fettuccine noodles, broken into quarters
- 1/4 tsp. each salt and pepper
- 1/4 cup freshly shredded parmesan cheese
- 1/4 cup freshly shredded gouda cheese
- 2 tsp. dried parsley
In a large pot, heat the butter over medium heat. Once it’s melted, add the garlic and cook until fragrant. Then stir in the broth, milk, salt, pepper and pasta. Increase the heat to medium-high, and stir occasionally as it comes to a low boil.
Once it starts to boil, decrease the heat down to medium-low and cook, stirring often, for 13-16 minutes or until the liquid has mostly been absorbed and the pasta is tender. Once it’s at that point, remove the pot from the heat and stir in the cheese and parsley. Taste and add more seasoning if you need, then serve.
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