Interstitial Cystitis Friendly Gluten Free Linguine Alfredo
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Learn more →Ingredients
4 servings
- 12 oz gluten free linguine
- 1 tbsp salt
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 oz parmesan cheese, finely grated (about 1 cup), plus more for serving
- ½ tsp black pepper, freshly ground
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg (optional)
Can be omittednutmeg
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook the gluten free linguine according to the package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
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