Description
A rich, velvety Italian-American pasta dish made with shellbow noodles, garlic, butter, and herbs. Quick one-pot preparation with chicken bouillon and half and half for a creamy, umami-packed sauce balanced with bright lemon zest and aged Parmesan.
Ingredients
4 cups water (for pasta)
16 oz shellbow pasta
6 tbsp unsalted butter
4 garlic cloves, minced
1 tbsp olive oil
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 cube halal chicken bouillon (or 3 cups reduced-sodium halal chicken broth)
1/2 cup half and half
1 cup freshly grated Parmesan cheese (halal)
1 tbsp fresh lemon juice
Salt and pepper to taste
Instructions
Bring 4 cups of water to a boil in a large pot
Add shellbow pasta and cook according to package instructions until al dente
Drain pasta, reserving 1/2 cup of cooking water
In same pot, add butter, olive oil, minced garlic and sauté over medium heat until fragrant
Stir in halal chicken bouillon and reserved pasta water until fully dissolved
Gradually whisk in half and half and bring to a gentle simmer
Add Parmesan cheese and lemon juice, stirring until sauce thickens
Season with dried herbs, black pepper, and additional salt if needed
Serve immediately with extra Parmesan (optional) and a sprinkle of parsley
Notes
Use freshly grated Parmesan for optimal melting
For a lighter version, substitute 1/4 cup heavy cream for half and half
Leftovers keep for 3-4 days in an airtight container
Add steamed vegetables like peas or spinach for extra nutrients
Use ziti or fusilli pasta for a similar texture and sauce-holding capability
- Prep Time: 5
- Cook Time: 15
- Category: Meals
- Method: One-Pot Sautéing
- Cuisine: American-Italian