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

Steps

1. 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.
2. 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.
3. 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.