Creamy Garlic Parmesan Rotini
A quick and satisfying low carb pasta dish featuring tender rotini tossed in a rich garlic parmesan cream sauce, perfect for weeknight dinners.
Ingredients
- 8 oz low carb rotini pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- salt and pepper to taste
- fresh parsley, chopped for garnish
Instructions
- Cook the low carb rotini pasta according to the package directions, stopping a minute early for al dente texture. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until golden and fragrant, about 1 minute.
- Pour in heavy cream and let simmer for 2-3 minutes until slightly thickened.
- Stir in grated parmesan cheese and cook until the cheese is fully melted and the sauce is creamy.
- Add the cooked rotini to the skillet and toss until evenly coated in the sauce.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
For extra protein, add grilled chicken or shrimp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water to loosen the sauce.