2 tsp olive oil
\n4 cloves garlic, minced
\n2 tbsp butter
\n\u00c2\u00bc\u00c2\u00a0\u00c2\u00a0tsp salt
\n\u00c2\u00bd tsp pepper
\n3 cups chicken stock
\n\u00c2\u00bd lb angel hair pasta
\n1 cup grated parmesan cheese
\n\u00c2\u00be cup heavy cream
\n2 tbsp chopped fresh parsley<\/p>\n
This one was worrisome, in that by the time we did our normal Monday trip to the store and got home, I only had about 45 minutes to make and eat dinner before Matt needed to leave for karate. Having not made it before, I didn’t know how long this would take. Thankfully, this ended up being a really quick dinner!<\/p>\n
Basically, heat up some olive oil in a pot and cook 4 cloves of minced garlic for only about a minute or so. No browning, brown = bitter garlic. Then you add in about 2 Tbls of butter. Any dish that starts with olive oil, garlic, and butter cannot be horrible. Right?<\/p>\n
Once the butter is melted, add in some salt, pepper and 3 cups of chicken stock or broth. Bring that to a boil. Then add in your angel hair pasta and cook one minute less than the box tells you to (for al dente). After the pasta is where you want it, don’t drain it, just reduce the heat and add the parmesan cheese, stir until it’s melted. Remove from the heat and finish with the cream and parsley.<\/p>\n
Start to finish about 20 minutes, and most of that was letting the broth come to a boil. This was so good. So, so good. How good?<\/p>\n![\"IMAG0088\"](\"http:\/\/www.onlytwopeople.com\/blog\/wp-content\/uploads\/2013\/04\/IMAG0088-1024x577.jpg\")
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