High Fructose Corn Syrup Free One-Pot Garlic Parmesan Pasta
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 4 cups low-sodium chicken broth
- 1 cup water
- 12 oz spaghetti or linguine
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 ½ oz parmesan cheese, finely grated (about ¾ cup), plus more for serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Melt 2 tbsp butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — the sliced garlic can brown quickly.
- 2
Pour in the chicken broth and water, then add the spaghetti, salt, and black pepper. Increase the heat to high and bring to a boil, using tongs to submerge and separate the pasta as the liquid heats.
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