Creamy Four Cheese Garlic Spaghetti
Description
This is a wonderfully versatile pasta dish. Serve it as the main dish on a meatless night, or as a side dish with your favorite meat dish. If serving as a main dish, double the recipe.
Ingredients
1 T. olive oil
1 T. butter
5 garlic cloves, minced
8 oz. spaghetti
1 c. cooked pasta water, reserved
1 chicken bullion cube
1 c. heavy cream
1 1/2 c. Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
parsley, chives or green onions, finely chopped
Directions
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Heat olive oil and butter on medium heat in a large skillet; add minced garlic and cook about 1 minute on medium heat, being careful to not burn it.
Cook pasta in a separate pot according to package directions, drain, but reserve 1 c. of the cooked pasta water. Dissolve 1 cube chicken bullion in the 1 c. hot pasta water.
Add pasta water/ chicken broth bullion, heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stir. When the liquids are boiling, immediately add cheese; keep stirring everything together, while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer; continue to cook, constantly stirring, to thicken the sauce, about a minute or two.
To serve, top each serving with finely chopped chives, green onions, or parsley.
4 servings