Ingredients
Scale
- 250 g dried pasta (fettuccine or penne)
- 4 cups low-sodium vegetable broth
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the minced garlic and sauté until fragrant.
- Pour in the vegetable broth and bring to a boil, then reduce heat to simmer.
- Stir in the dried pasta and let it cook uncovered for about 10-12 minutes, stirring occasionally.
- Once the pasta is nearly cooked, add the heavy cream and parmesan cheese, stirring until smooth.
- Season with salt and black pepper as desired.
- Serve hot, garnished with chopped parsley if using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg