Description
Silky, garlicky, and comforting, this one-pot creamy pasta cooks right in the sauce for maximum flavor and minimal cleanup—ready in about 30 minutes.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
6 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
4 cups low-sodium vegetable broth (or chicken broth)
3/4 cup heavy cream
12 ounces uncooked pasta (fettuccine, linguine, or penne)
1 cup freshly grated Parmesan cheese, plus more for serving
3/4 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 cups baby spinach (optional)
2 tablespoons chopped fresh parsley (optional)
1 tablespoon lemon juice (optional)
Instructions
In a large pot or deep skillet over medium heat, melt the butter with the olive oil. Add minced garlic and stir 30–60 seconds until fragrant (do not brown). Stir in Italian seasoning and red pepper flakes if using.
Add broth and heavy cream, stirring to combine. Add the pasta (snap long noodles in half if needed) and stir to separate.
Bring to a gentle boil, then reduce to a steady simmer. Cook 10–14 minutes, stirring every 1–2 minutes, until pasta is tender and the liquid has reduced into a creamy sauce.
Lower heat to low. Stir in Parmesan a little at a time until melted and smooth. Season with salt and black pepper.
If using, stir in spinach until wilted, then add parsley and lemon juice. Rest 2 minutes, then serve with extra Parmesan.
Notes
For the smoothest sauce, use freshly grated Parmesan.
If the pasta gets too thick as it sits, add 2–4 tablespoons broth and stir over low heat to loosen.
Store leftovers airtight in the refrigerator up to 3 days; reheat gently with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes