Ingredients
Method
Sauté Garlic
- In a large pot or deep skillet, melt the butter or warm the olive oil over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring often, until fragrant but not browned.
Add Pasta and Liquid
- Pour in the dry pasta, milk, and water. Stir everything together and bring to a gentle boil.
Cook the Pasta
- Reduce the heat to a simmer and cook uncovered, stirring frequently, for 8 to 10 minutes, until the pasta is al dente and most of the liquid has thickened into a creamy sauce.
Stir in Cheese and Seasoning
- Add the Parmesan, salt, pepper, and Italian seasoning. Stir until the cheese is melted and the sauce is smooth. For extra creaminess, stir in the cream cheese or sour cream.
Serve
- Garnish with fresh parsley or basil and serve immediately while hot.
Nutrition
Notes
For a richer flavor, use whole milk instead of low-fat. If the sauce seems too thin, let it simmer an extra minute or two. To make it a complete meal, stir in cooked chicken, shrimp, or steamed veggies. Leftovers keep in the fridge for up to 3 days; add a splash of milk when reheating. Avoid overcooking the garlic, as it can become bitter.