Garlic Butter Pasta Shells
Our garlic butter pasta elevates the classic flavors of Aglio e Olio with the addition of sautéed onions, a splash of balsamic vinegar, and fresh parsley, making it one of our favorite weeknight pasta side dishes.
Servings: 4 servings
Ingredients
- 8 ounces small or medium pasta shells conchigliette
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons butter
- 3 to 4 tablespoons low-sodium chicken broth
- 2 teaspoons balsamic vinegar
- 1/4 cup parsley finely chopped
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
- Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
- Stir in the chicken broth and balsamic vinegar.
- Continue cooking for 1 minute, then remove from the heat and set aside.
- Cook and drain the pasta according to the package directions.
- Combine with the garlic mixture, add the fresh parsley and toss to coat.
- Season to taste with salt and pepper and serve immediately.
Notes
MAKE AHEAD TIPS: You can make this dish ahead of time, store it in a casserole dish, then reheat it in the oven. Here's how: Preheat the oven to 350°F. Drizzle the pasta with 3 tablespoons of chicken broth and cover the casserole tightly with foil. Heat for 15 to 20 minutes, or until hot enough for your liking.
Nutrition
Serving: 1serving | Calories: 223 | Total Fat: 13g | Cholesterol: 15mg | Sodium: 129mg | Carbohydrates: 22g | Fiber: 2g | Sugar: 2g | Protein: 4g