Ingredients
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2 cups chicken broth
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3 ounces angel hair pasta
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1 tablespoon butter
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1 clove garlic, minced
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½ teaspoon Italian seasoning
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¼ cup heavy cream
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¾ cup finely shredded Parmesan cheese
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1 teaspoon minced fresh parsley, or to taste
Directions
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Bring chicken broth in a saucepan to a boil over medium-high heat. Cook angel hair pasta in the boiling broth, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
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Drain pasta, reserving 1/4 cup of chicken broth.
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Melt butter in a saucepan over medium-low heat; add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, reserved 1/4 cup chicken broth, and whipping cream. Add Parmesan cheese and stir until melted.
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Stir in angel hair pasta; toss to coat. Garnish with freshly minced parsley.
Cook's Notes:
I use a microplane grater to finely shred the Parmesan cheese.
1/4 cup Parmesan cheese will be about 24 grams of freshly grated Parmesan cheese.
Nutrition Facts (per serving)
423 | Calories |
27g | Fat |
28g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 423 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 16g | 79% |
Cholesterol 84mg | 28% |
Sodium 1818mg | 79% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 2g | 8% |
Protein 18g | 36% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.