Creamy Garlic Penne Pasta
Creamy Garlic Penne Pasta is a delightful dish that combines perfectly cooked penne with a rich, velvety garlic cream sauce. This easy-to-make recipe is ideal for weeknight dinners or entertaining guests, transforming simple ingredients into a comforting and memorable meal. With its aromatic flavors and creamy texture, every bite promises to be a crowd-pleaser, making it a must-try for pasta lovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 ounces penne pasta
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Cook the Penne: In a large pot, bring salted water to a boil and cook the penne according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- 2. Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- 3. Create the Creamy Sauce: Slowly pour in heavy cream while stirring continuously. Simmer for about 5 minutes until slightly thickened. Season with salt and pepper.
- 4. Combine: Add the cooked penne into the skillet, mixing well to coat all pasta pieces with the sauce.
- 5. Add Cheese: Stir in grated Parmesan cheese until melted, adjusting sauce consistency with reserved pasta water if necessary.
- 6. Serve: Plate the creamy garlic penne pasta and garnish with chopped parsley.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Keywords: - For added protein, consider mixing in grilled chicken or sautéed shrimp. - Toss in vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition. - Store leftovers in an airtight container in the fridge for up to three days; reheat on the stove with a splash of milk or cream.