Some girls say they want flowers, but deep down inside all they really want is a giant bowl of mac and cheese.
You and I are just getting to know each other, so I’ll go ahead and say it: pasta makes me weak in the knees. It’s the way to my heart. If you bring me something that is stuffed with cheese or that can be twirled around a fork, I’ll be yours forever!
To me, there is nothing more satisfying than a warm bowl of pasta on a cold night. This recipe is really great for those nights when you don’t have time to run to the store and just want to throw some ingredients from your pantry together. It’s incredibly simple, but sometimes that’s just what I need. If I’m feeling frisky I’ll even throw in a bag of frozen peas or cook up frozen shrimp or grilled chicken for additional protein, but honestly, it’s just as good without.
Please note: This meal tastes best in sweat pants with your hair in a messy bun while you binge watch episodes of Vampire Diaries .
- 1 lb oz linguine noodles
- 2 tbsp olive oil
- 4 crushed garlic cloves
- 4 tbsp butter
- 1 lemon, juiced
- 1/4 cup freshly grated parmigiano reggiano cheese, plus additional for topping
- 1/4 fresh parsley, minced, plus more for garnish
- salt, to taste
- Place pasta noodles in salted boiling water and cook until al dente. Meanwhile, melt butter and oil in a large saucepan over medium heat. Once butter has completely melted, sautée crushed garlic in the pan until lightly roasted and "fragrant", about 3-4 minutes, stirring occasionally to keep from burning. Remove garlic from pan.
- Reduce the heat to low and add your noodles to the saucepan. Toss until pasta is completely coated. Remove from heat gently stir in salt, cheese, parsley, and lemon juice. Garnish with additional cheese and parsley. Serve hot.