Parmesan & Garlic Linguine {Super Easy!}

Did you all have a good weekend? We stayed low key and I got a lot of recipe testing done. Let me tell you, there are some mighty fine recipes coming your way.

In the mean time, here is a ridiculously easy dinner recipe that literally only takes 15 minutes: Parmesan & Garlic Linguine. Let me tell you all why you all need to make this tonight:

1. It is so delicious that I almost ate the whole pot before my husband got to the table leaving just salad. –>seriously.

2. It is SO EASY. Like, ‘there’s no way you could screw this one up‘ easy.

3. Everyone loves it. {We ate ours all up in no time leaving zero leftovers….and then made it again two days later.}

4. It’s sounds fancy but totally isn’t. Pasta. Cheese. Butter. In a pot. Hello, lover. Which brings me to my next point…

5. It’s a one pot wonder! That’s right, folks! You only need 1 pot for dinner. Holla!

6. Did I mention it tastes amazing? Creamy, buttery, garlicky goodness on a fork.

7. You basically only need 5 main ingredients.

8. I said this already, but it takes 15 minutes or less.

Are you convinced yet?

I’m telling you right now to make this for dinner tonight. Go to the store and find yourself a big block of parmigianno reggiano cheese and get cooking.

Make sure to serve it with this and this.

Thank you and you’re welcome.

Parmesan & Garlic Linguine
yield: 2 entrees or 4 sides
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Ingredients:
1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced {I used a microplane}
lots of salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano {use the real stuff!}
fresh parsley, for garnish {optional}

Directions:
Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

Recipe Notes:
-I used a microplane for grating the garlic and the parmesan cheese right into the pot. If you are using pre-grated store bought parmesan cheese, I’d recommend using about 1/2 cup.
-This recipe only gives only a hint of garlic. Adjust the garlic level to how you like!