Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced fresh
  • 1 cup (160g) Stelline pasta
  • 3 cups (710ml) low-sodium chicken broth
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (0.5g) cracked black pepper
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Place a medium saucepan over medium heat and melt the butter until it begins to bubble. Add the minced garlic and sauté for about 1 minute until fragrant and translucent, ensuring it does not brown.
  2. Stir in the dry Stelline pasta and toast for 2 minutes, stirring constantly. Slowly pour in the chicken broth, salt, and pepper.
  3. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook until the liquid has reduced by about half and the pasta is tender but still al dente.
  4. Turn the heat to low. Stir in the freshly grated Parmesan cheese and lemon juice. Stir vigorously for 1-2 minutes until the cheese melts and creates a glossy, velvety sauce.
  5. Remove from heat and garnish with chopped fresh parsley.