Creamy Garlic Pasta with Green Beans

I’ve started doing Zumba on a regular basis. I like it because I’m getting a work out, but it’s still fun. I’m horribly uncoordinated and can’t shake my hips if my life depended on it, but I dance it out in my own little world at Zumba and pretend that I’m an awesome dancer. All this exercise has made me super hungry though. One night I was absolutely craving pasta and whipped this up for me and my kids. The green beans add a veggie for a somewhat complete meal.  But, you know, it’s mostly about stuffing my face with delicious pasta. 

Cooking Time: 20 minutes

Yield: 6 servings

Ingredients

1 lb. green beans, trimmed and halved

1 lb. linguine or fettucine pasta

3 TB. butter

4 cloves garlic

1 cup heavy cream

1 tsp. dried basil

1/4 tsp. salt

1/2 cup shredded parmesan cheese

Instructions

1. Fill a large pot 2/3 full with water. Bring to a boil over high heat.

2. Add in green beans and boil 5 minutes. Add in pasta and cook according to package directions (somewhere in the range of 10-12 minutes).

3. Meanwhile, melt butter in a small saucepan over medium heat. Increase heat to medium high and add in garlic. Saute for 1 minute. Pour in heavy cream and stir in basil and salt. Heat through, stirring often until it just begins to simmer. Remove from heat. 

4. Once the pasta reaches al dente, drain and return to pot. Pour cream sauce over the pasta and stir in parmesan cheese until melted. Serve hot. 

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