Garlic Parmesan Pasta

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Servings: 4 / Total Time: 20 minutes

Ingredients

• ½ cup Parmesan cheese, shredded
• 3 Tablespoons butter
• 4 cloves fresh garlic, minced
• 1 ½ cups chicken broth
• 1 cup half and half*, at room temperature
• 8 oz. angel hair pasta,, (equal to 1/2 lb.)
• Fresh Parsley, to garnish
• 2 Tablespoons Seasonings (optional)- Rosemary, Thyme, Oregano
• couple handfuls of Spinach
• Per kids, add Mushrooms and Salt

Directions

• Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
• Melt the butter over medium heat in a large cast iron skillet.
• Add the minced garlic and mushrooms and cook for 1 min 30 seconds, stirring as it cooks.
• Add the chicken broth.
• Add in the room temperature milk/cream. If it's still chilled, temper it in the microwave for 20 seconds.
• Add the pasta. If the noodles are too long for the pan it will begin to bend as it heats and will then fit into the pan. Kitchen tongs help with this.
• Let the pasta simmer for 4-5 minutes. Stir it every 30 seconds or so. Remove from the heat.
• Add Spinach and Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined. Note: The sauce will be thin at first but will thicken nicely upon standing. The pasta will continue to absorb more of the sauce as well.
• Sprinkle with fresh parsley and serve!

Notes

Milk or a combination of milk and cream can be used as well, however you run the risk of having the sauce curdle due to the lower fat content. Don't get the mixture get too hot