Garlic Parmesan Pastina
With a velvety, creamy texture, this garlicky, cheesy garlic parmesan alfredo pastina comes together in one pot in under 30 minutes.
Servings 3 people
Calories 633kcal
Ingredients
- 3 tbsp butter
- 6 garlic cloves minced
- 1/2 lb pastina
- 3 1/2 cups chicken broth have 1/2 extra on hand
- 1/2 cup heavy cream
- 2 tbsp chopped parsley
- 1 tbsp minced chives
- 1 cup Parmesan cheese loosely packed approx. 80g
Instructions
- In a pot over low to medium heat, add the butter. Once melted add the garlic and cook for 2-3 minutes, until soft and fragrant but not brown.
- Add in the pastina and toast for another 2 minutes, stirring regularly to ensure even cooking.
- Pour in the chicken broth and simmer over low heat, uncovered. Mix every minute or so to prevent it from sticking to the bottom of the pan. Cook until just shy of al dente (depending on how high the heat is approx. 10-12 minutes).
- When the pasta still has a slight bite, add the herbs and heavy cream. Cook for another 1–2 minutes, until the pasta reaches al dente. The consistency will still be loose but not watery. If it's too thick add an extra 1/4-1/2 cup of broth.
- Remove from the heat and add in the parmesan cheese. Mix to combine and melt. Serve immediately.
Nutrition
Calories: 633kcal | Carbohydrates: 61g | Protein: 22g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 1548mg | Potassium: 154mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1372IU | Vitamin C: 6mg | Calcium: 371mg | Iron: 3mg