Experience the delightful harmony of creamy queso fresco and aromatic garlic in every bite of this easy-to-make fusilli dish!

1

Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions, usually around 10-12 minutes, until al dente.

2

While the pasta is cooking, peel and finely chop the garlic cloves.

3

In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped garlic and sauté for about 2-3 minutes until fragrant, but be careful not to burn it.

4

Next, once the pasta has cooked, reserve about 1/2 cup of the pasta water, then drain the remaining water from the pasta.

5

Add the drained fusilli to the skillet with the sautéed garlic, mixing well.

6

Crumble the queso fresco over the pasta and gently toss, adding reserved pasta water a little at a time until you achieve a creamy consistency.

7

Season the pasta with salt and black pepper to taste. Toss in the chopped parsley for a fresh finish.

8

Serve immediately while hot. Enjoy your delightful Fusilli al Queso Fresco e Aglio!

4 servings

• Add sautéed spinach or other seasonal vegetables for added nutrition.
• Incorporate diced tomatoes for a burst of freshness.
• Top with toasted pine nuts for a crunchy texture.

• Use high-quality olive oil for the best flavor.
• Make sure not to overcook the garlic to avoid bitterness.
• Adjust the amount of pasta water based on how creamy you like your sauce.

• fat: 16 grams
• fiber: 3 grams
• protein: 12 grams
• calories: 420
• carbohydrates: 60 grams

This dish combines whole grains and dairy, providing a balance of carbohydrates and protein, making it a hearty yet satisfying meal.

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