CHEESY GARLIC BUTTER LINGUINE PASTA

Instructions

Cook linguine according to package directions until al dente. Drain and set aside.
Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
Pour in heavy cream and bring to a simmer. Cook for a few minutes until slightly thickened.
Add Parmesan cheese, stirring until melted and incorporated.
Stir in mozzarella cheese until melted and sauce is smooth and creamy. Season with salt and pepper.
Add cooked linguine and toss gently to coat.
Serve hot, garnished with fresh parsley.

Enjoy this dish even on a keto or low-carb diet!

Pasta Swap: Use zucchini noodles (zoodles) or spaghetti squash.
Cream Alternative: Substitute with unsweetened almond milk or coconut milk (sauce may be thinner).
Cheese Choice: Opt for low-fat or reduced-fat Parmesan and mozzarella.

Adjust seasoning and cooking times as needed.

Garlic-Infused Butter: Gently heat butter with minced garlic for a few minutes before adding other ingredients for enhanced flavor.
Protein Boost: Add grilled chicken, shrimp, or bacon for extra deliciousness.
Cheese Experimentation: Try Gruyère, fontina, or blue cheese for a unique twist.
Lighter Sauce: Replace half the heavy cream with chicken or vegetable broth for a less creamy version.

This Cheesy Garlic Butter Linguine Pasta is a guaranteed crowd-pleaser! Enjoy!

Q: Can I use a different type of pasta?
A: Yes! Spaghetti, fettuccine, or penne work well.
Q: Can I make this ahead of time?
A: Make the sauce ahead, but cook pasta just before serving.
Q: Can I freeze leftovers?
A: No, the creamy sauce doesn’t freeze well.
Q: How can I make it spicier?
A: Add red pepper flakes or cayenne pepper to the sauce.
Q: Can I add vegetables?
A: Yes! Mushrooms, tomatoes, or broccoli are great additions.