Aglio Olio Pasta With Light Cream – a delicious recipe with spiral pasta, garlic, black pepper, flat leaf Italian parsley, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large pot, bring water to a boil.
2
Once the water starts to boil, pour in a healthful amount of salt (about 3 tbsp). Then, cook the spiral pasta al dente.
3
While the pasta is cooking, in a sauce pan, pour the olive oil in the pan and set the heat to medium high
4
Put the garlic and black pepper in the sauce pan and fry until it starts to brown.
5
Once the pasta is cooked al dente, strain the pasta in a colander and save 3 tbsp. of the pasta water
6
Melt the butter into the sauce pan and also put in the pasta, along with the milk, shredded parmesan and pasta water. Cook for 3 more min and stir often
7
Salt to taste and remove from heat.
8
Mix in the parsley and serve in a long bowl or plate.
9
Garnish with some parsley and shredded parmesan
431
kcal
Calories
37
g
Fat
22
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bag spiral pasta, 7 cloves garlic sliced thin, 1/2 tablespoon crushed black pepper Freshly, 4 tablespoons flat leaf Italian parsley diced, and more.
Yes, Aglio Olio Pasta With Light Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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