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 about 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.

For a keto or low-carb version:

Substitute zucchini noodles (zoodles) or spaghetti squash for the linguine.
Use unsweetened almond milk or coconut milk instead of heavy cream (sauce may be thinner).
Use low-fat or reduced-fat cheeses.

Adjust seasoning and cooking times as needed.

For extra garlic flavor, gently heat the butter with the minced garlic for a few minutes before adding the cream.
Add cooked protein like chicken, shrimp, or bacon for extra deliciousness.
Experiment with different cheeses – Gruyère, fontina, or blue cheese would be fantastic!
For a lighter sauce, use half heavy cream and half chicken or vegetable broth.

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

Q: Can I use a different pasta? A: Yes! Spaghetti, fettuccine, or penne would all work well.
Q: Can I make it ahead? A: It’s best fresh, but you can make the sauce ahead and refrigerate. 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.
Q: Can I add vegetables? A: Absolutely! Mushrooms, cherry tomatoes, or broccoli would be great additions.