Who doesn’t love alfredo sauce on their pasta? This version of creamy pasta is quick and easy, but also a much lighter version of the classic heavy alfredo version. You can easily change up the type of Olive Cart oil used in this recipe. Pair it with any of our wonderful pastas for a great meal or side dish.
· 3 teaspoons Olive Cart Shallot Garlic Olive Oil
· 5–6 cloves Fresh Garlic minced
· 3 Tablespoons Butter
· 3 Cups Chicken Stock
· 1 pack Olive Cart Italian Blend Garlic and Basil Spaghetti.
· 1 Cup Freshly Grated Parmesan Cheese
· 3/4 Cup Half and Half (or Whole Milk)
· 1/2 teaspoon Sea Salt
· 1/4 teaspoon Pepper
· 1–2 Tablespoons Fresh Parsley, chopped fine
INSTRUCTIONS
1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with salt and pepper.
2. Add the chicken stock.
3. Turn the heat up to high and let it come to a boil.
4. Add the pasta and cook until tender.
5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
6. Add the half and half (or milk) and parsley.
7. Add more cream or milk if necessary.
8. Let stand for 5 minutes to continue thickening.
Tammy
