3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Creamy Garlic Pasta with Parmesan and Fresh Herbs is the perfect weeknight dinner that brings comfort and flavor to your table. This dish features rotini pasta enveloped in a luscious creamy garlic sauce, topped with rich Parmesan and vibrant fresh herbs. It’s quick to prepare and packed with mouthwatering goodness, making it a family favorite.
Why You’ll Love This Recipe
This creamy garlic pasta recipe is not just easy to make; it’s also a delightful blend of flavors and textures. The creamy sauce clings perfectly to the spirals of rotini, ensuring every bite is satisfying. Plus, it comes together in under 30 minutes!
- Quick and easy: Perfect for busy weeknights.
- Flavor-packed: Garlic, cream, and Parmesan create a rich taste.
- Customizable: Add your favorite veggies or proteins.
- Comfort food: A creamy dish that warms the soul.
- Fresh herbs: Brighten up the flavors and add color.
Ingredients
- 8 oz rotini pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Optional: red pepper flakes for a kick
How to Make Creamy Garlic Pasta
- Cook the rotini pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and golden (be careful not to burn it).
- Pour in the heavy cream, stirring to combine with the garlic. Bring to a gentle simmer, then reduce the heat to low.
- Add the grated Parmesan cheese, salt, and black pepper to the skillet. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Add the cooked rotini to the skillet and toss to coat in the creamy sauce. Stir in the chopped parsley and basil. Adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.
Tips for the Best Results
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Don’t skip the fresh herbs; they elevate the dish significantly.
- If you like a bit of heat, add red pepper flakes to the garlic while sautéing.
- Be cautious with the salt; Parmesan is naturally salty.
Easy Variations
- Add cooked chicken or shrimp for a protein boost.
- Toss in some sautéed spinach, cherry tomatoes, or mushrooms for added nutrition and flavor.
- Swap the rotini for other pasta shapes like penne or fettuccine.
- Use half-and-half instead of heavy cream for a lighter version.
What to Serve With It
- A simple green salad with a light vinaigrette.
- Garlic bread to soak up the creamy sauce.
- Roasted vegetables for a colorful side dish.
- A glass of white wine, such as Chardonnay or Sauvignon Blanc.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store leftover creamy garlic pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 oz rotini pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Optional: red pepper flakes for a kick
Instructions:
- Cook the rotini pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and golden (be careful not to burn it).
- Pour in the heavy cream, stirring to combine with the garlic. Bring to a gentle simmer, then reduce the heat to low.
- Add the grated Parmesan cheese, salt, and black pepper to the skillet. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Add the cooked rotini to the skillet and toss to coat in the creamy sauce. Stir in the chopped parsley and basil. Adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
