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A fork spinning garlic parmesan pasta.

Garlic Parmesan Pasta

You cook dried pasta in a delicious garlic parmesan pasta sauce for the most amazing restaurant style pasta.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 15
Carbs 39
Protein 13
Yield 6

Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion minced
  • 12 cloves garlic peeled and minced
  • 1.5 teaspoons salt separated
  • ¼ cup chardonnay
  • 2.5 cups vegetable broth
  • 2 teaspoons fresh lemon juice
  • ½ cup heavy cream
  • 8- oz. uncooked bucatini pasta
  • 1.5 cups finely grated parmesan cheese +rind
  • 6 sprigs fresh thyme
  • 1 teaspoon lemon zest

Instructions

  • Heat a large pot or Dutch oven over medium/high heat. Add olive oil.
  • When the olive oil is fragrant, add the onion to the pot and add ¼ teaspoon of salt to the onions. Saute for 3-4 minutes or until almost translucent.
    Sautéing onions in a dutch oven.
  • Add the minced garlic to the pot and toss with the onion. Sauté for an additional 1-2 minutes or until fragrant.
  • Deglaze the pot with chardonnay and remove the brown bits from the bottom of the pan.
  • Add the vegetable broth and lemon juice into the pot. Stir until combined.
    Deglazed broth and wine in a Dutch Oven.
  • Drizzle the heavy cream into the pot and whisk until combined and then add the remaining salt.
    Pasta sauce that has heavy cream in the Dutch oven.
  • Add the uncooked pasta to the pot and bring to a boil. Be sure to push the pasta around in the liquid.
    Dry pasta in a Dutch oven with a heavy cream pasta sauce.
  • Turn the heat to low, and a parmesan rind (if you have it) and fresh thyme to the pot and cover. Let the liquid simmer for 15-20 minutes. Stirring the pasta periodically so it doesn’t stick to the bottom of the pot.
    Cooked pasta in a Dutch oven.
  • Remove the cover from the pot and remove the rind from the pot. If the pasta is al dente add the parmesan to the pot and toss. It will melt immediately. If the pasta is not yet al dente, stir, place the cover back on the pot and simmer for an additional 1-2 minutes.*
    Finely grated parmesan pasta on top of the cooked pasta.
  • When the pasta is cooked, sprinkle the lemon zest into the pot and toss. The pasta will be creamy and delicious. Serve with chopped fresh parsley.
    Garlic parmesan pasta ready to eat in a Dutch oven.

Tips & Notes

  • We tested this pasta with a few different types of pasta and found that longer pastas work better. We used bucatini but you can use fettuccini, spaghetti, or linguini.
  • We used a vegetable broth made from a bouillon paste, it has a ton of flavor. If you use boxed vegetable broth you may need more salt. Feel free to use any type of broth.
  • You can use whole milk instead of heavy cream.
  • If the pasta is not cooked in step 9 and there isn’t a ton of sauce in the bottom of the pot, add ¼ cup of water to the pot and stir. This will give the pasta a bit more water to absorb and cook in.

Nutrition Facts

Calories: 343kcal | Carbohydrates: 39g | Protein: 13g | Fat: 15g | Fiber: 2g | Sugar: 4g