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Wednesday, August 14, 2013

Creamy Garlic Pasta

We really like our garlic, it's healthy and it keeps the vampire's away so this Pasta has lots of garlic, if you don't like as much garlic you can cut the garlic down by half and still have that creamy taste.

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

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.

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


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