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Savory Garlic Beef Linguine

Savory Garlic Beef Linguine

Discover the rich flavors of Savory Garlic Beef Linguine with tender beef and creamy Parmesan sauce perfect for any occasion Easy to make and delicious
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb linguine pasta
  • 1 lb ground beef
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • 4 cloves garlic, minced
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 0.25 cup chopped fresh parsley
  • to taste salt and pepper

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander for draining pasta

Method
 

  1. Bring a large pot of salted water to a boil, add the linguine, and cook until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it up until fully cooked. Drain excess fat.
  3. Add the minced garlic and butter to the skillet, sauté for 1-2 minutes until fragrant.
  4. Pour in the chicken broth and heavy cream, simmer until slightly thickened, then stir in the cheese until melted.
  5. Add the drained linguine to the skillet, tossing to coat in the sauce, adjusting consistency with reserved pasta water if needed.

Nutrition

Calories: 570kcalCarbohydrates: 60gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 15mg

Notes

For the best flavor, use freshly grated cheese and avoid pre-shredded options. Don’t overcook the pasta; it should be al dente to hold up in the sauce. This dish can easily be customized with vegetables like spinach or bell peppers for added nutrition and color. Store leftovers in an airtight container for up to 3 days, adding a splash of milk when reheating to revive the sauce's creaminess.
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