Ingredients
Scale
- 200g pasta (penne or fusilli)
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in the broth and bring to a simmer.
- Add heavy cream and grated Parmesan cheese, stirring until cheese melts and sauce thickens.
- Stir in cooked pasta, dried basil, salt, and pepper. Heat through.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
- You can substitute heavy cream with full-fat milk for a lighter version.
- Use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 250g)
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg