Monday, April 29, 2013

Creamy Garlic Pasta


Before I start, I wanted to recommend what gluten-free pasta I use. I have not received any samples or compensation from this company, but I have to tell you it is the best pasta that I have tried on the market.  Ancient Harvest Quinoa Pasta is the one. Packed with protein and flavor, this pasta stands up to traditional pasta. If you are not gluten-free you can use any pasta you wish on this recipe. 
This recipe is like making a noodle roni, but with wholesome ingredients, not powders and fillers. My husband polished off 3 bowls of this pasta, and he is not a pasta lover. We decided this is the dish we will make for comfort food from now on. Super creamy and yummy! It reheats very nicely too. Enjoy!

Gluten-Free Creamy Garlic Pasta 
adapted from Buns in my oven
2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon salt
3 cups chicken stock
8 ounces quinoa linguine
8 ounces Parmesan cheese, grated
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.
Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
Break the linguine in half and add it to the chicken stock. Cook according to package directions.
Reduce heat to medium and add the cheese to the pasta, stirring to combine. 
When cheese has melted, remove from the heat and stir in the cream and parsley.