Description
This one pot Garlic Butter Pasta recipe features a herb-infused sauce with fresh garlic, Parmesan, and lemon juice. A delightful meatless meal or side dish option!
Ingredients
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¾ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
Sauce/Pasta
- 4 tablespoons butter, divided
- 4 cloves fresh garlic, minced
- 2 ¾ cups chicken broth
- ¾ cup half and half
- 1 teaspoon soy sauce
- ½ chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ½ lb. Shellbow pasta
Instructions
- Combine seasonings: Mix seasonings and set aside.
- Sauté garlic: Melt 3 tablespoons butter in a pot, add garlic and seasonings, stir until foamy.
- Add liquids: Pour in chicken broth, half and half, soy sauce, and bouillon cube. Bring to a boil.
- Cook pasta: Add pasta, cook uncovered as per package instructions. Stir occasionally.
- Finish sauce: Reduce heat, stir in Parmesan cheese. Remove from heat, add lemon juice and remaining butter.
- Serve: Cover pot briefly to let butter melt, stir and serve.
Notes
- Pasta: DeLallo Shellbow Pasta works well, but you can use other shapes like Cavatappi or Farfalle.
- Garlic: Use fresh cloves for best flavor.
- Parmesan: Grate from a wedge for better taste.
- Lemon Juice: Freshly squeezed is recommended.
- Flavor Enhancers: Mustard powder and soy sauce add depth.
- Storage: Refrigerate for up to 3 days or freeze for 3 months. Reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 3g
- Sodium: 512mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 48mg
