{"id":1122,"date":"2025-03-21T15:03:25","date_gmt":"2025-03-21T07:03:25","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/21\/linguine-alfredo-on-my-kids-plate\/"},"modified":"2025-03-21T15:03:25","modified_gmt":"2025-03-21T07:03:25","slug":"linguine-alfredo-on-my-kids-plate","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/21\/linguine-alfredo-on-my-kids-plate\/","title":{"rendered":"Linguine Alfredo – On My Kids Plate"},"content":{"rendered":"

\n<\/p>\n

\n
\"Close-up<\/div>\n
\"Close-up\"Close-up<\/div>\n
\"A\"A<\/div>\n
\"Plate\"Plate<\/div>\n

Alfredo sauce is one of those things that tastes incredible when made from scratch\u2014and it\u2019s way easier than you think! Toss it with tender linguine for a cozy, kid-approved meal that has you enjoying this linguine alfredo recipe in less then 30 minutes.<\/p>\n

\"A\"A<\/figure>\n

\u00a0<\/p>\n

Why We Love Linguine Alfredo<\/h2>\n
    \n
  • Easy To Customize <\/strong>\u2013 This dish is easy to make it your own by adding your own protein or vegetables to make it perfect for your family.<\/li>\n
  • Kid Friendly <\/strong>\u2013 Of all the pasta sauces, homemade alfredo sauce is usually a win with most kids. The cheesy goodness makes it an easy pasta dish for kids and adults to both enjoy.<\/li>\n
  • Simple Basic Ingredients <\/strong>\u2013 Making this alfredo recipe from scratch doesn\u2019t need a lot of ingredients, or time. You\u2019ll be rewarded with a sauce that tastes so much better then the jarred stuff!<\/li>\n<\/ul>\n

    Ingredients For Linguine Alfredo<\/h2>\n
    \"Ingredients\"Ingredients<\/figure>\n
      \n
    • linguine pasta<\/strong> \u2013 uncooked<\/li>\n
    • butter<\/strong>\u00a0salted<\/li>\n
    • garlic<\/strong>\u00a0minced or two teaspoons minced garlic<\/li>\n
    • half and half<\/strong> \u2013 you can use whole milk or heavy whipping cream, it will be richer and heavier using heavy whipping cream. <\/li>\n
    • parmesan cheese\u00a0<\/strong>shredded<\/li>\n
    • garlic salt<\/strong>\u2013 can just use regular salt also, we just like the extra garlic flavor!<\/li>\n
    • parmesan<\/strong>\u00a0grated<\/li>\n
    • parsley\u00a0<\/strong>chopped (optional garnish)<\/li>\n<\/ul>\n

      How To Make Linguine Alfredo<\/h2>\n
        \n
      1. Place a large pot of salted water on the stove. Bring to a boil then add linguine pasta to the pot. Boil the pasta for 8-10 minutes or until al dente according to the package. Drain the pasta and set to the side.<\/li>\n<\/ol>\n
        \n
        \n

        \n

        I recommend saving about 1\/2 a cup of the hot pasta water after the water is done cooking. If your sauce is a little clumpy or starts to thicken to quickly, you can add a little bit of the starchy pasta water to loosen up the sauce and make it back into a creamy sauce.<\/p>\n<\/div>\n<\/div>\n

        \"Cooked\"Cooked<\/figure>\n
          \n
        1. While the pasta is boiling, place a second large pot on the stove over medium heat. Add the butter allowing it to melt, then add the garlic and cook for one minute until fragrant.<\/li>\n
        2. Slowly add the heavy cream and then the garlic salt. Allow the heavy cream to just begin to simmer. Add the grated parmesan by the handful, stirring continuously between handfuls to melt.<\/li>\n<\/ol>\n
          \n
          \"A\"A<\/figure>\n
          \"A\"A<\/figure>\n<\/figure>\n
            \n
          1. Remove the sauce from the heat. Add the grated parmesan and stir well to finish the alfredo sauce.<\/li>\n<\/ol>\n
            \"A\"A<\/figure>\n
              \n
            1. Add the warm linguine to the creamy alfredo sauce, with tongs, coating completely. Sprinkle with parsley if desired, then serve and enjoy!<\/li>\n<\/ol>\n
              \n
              \"A\"A<\/figure>\n
              \"A\"A<\/figure>\n<\/figure>\n

              Variation Ideas<\/h2>\n

              Add A Protein<\/strong> \u2013 Chicken, shrimp, meatballs, steak, chicken sausage, you can add your favorite protein to round out this easy side dish. You can cook the protein before you make the sauce, remove it from the pan, and add it back in at the end like we did in my chicken penne alfredo recipe. You could also just add an already cooked protein. Crispy bacon pieces or sauteed ham pieces would also be delicious.<\/p>\n

              Swap The Pasta <\/strong>\u2013 I\u2019ve used linguine just because we like the texture and thickness, but you can use a different type of noodle. You can use fettuccini which is often used because it\u2019s thick shape also holds the sauce well. You can use tortellini, penne, or any pasta that can hold a thicker sauce easily. I don\u2019t recommend something like angel hair because the noodle tends to break under a thicker sauce.<\/p>\n

              Try Adding Vegetables<\/strong> \u2013 Steamed broccoli, bell pepper and peas are all great easy choices to add to this pasta. I recommend cooking the vegetables either in a separate pan saut\u00e9ing or steaming them or cooking them in the pan and removing them before making the sauce. Frozen vegetables can also be used, but you need to cook the water out of the vegetables before adding them to the pasta or it can make the sauce too watery.<\/p>\n

              Make It Spicier <\/strong>\u2013 Add a little cajun seasoning or red pepper flakes to give this dish a kick. <\/p>\n

              How Long Will Linguine Alfredo Last?<\/h2>\n

              Expect this linguini alfredo will last for about 3-4 days if stored in a covered airtight container in the refrigerator.<\/p>\n

              \n
              \n
              \n
              \n
              \"Square\"Square<\/div>\n<\/div>\n
              \n \"Recipe\"\"Recipe\"
              \n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

              Linguine Alfredo<\/h2>\n

              <\/p>\n

              \n

              Course <\/span>Dinners, Side Dish<\/span><\/p>\n

              Cuisine <\/span>American<\/span><\/p>\n<\/div>\n

              \n

              Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

              Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

              Total Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

              \n

              With its rich, cheesy flavor, this linguine alfredo is always a family-pleaser! Whether you keep it classic or mix in extras like chicken or broccoli, it\u2019s a simple, satisfying dinner that never disappoints.<\/span><\/p>\n<\/div>\n

              \n

              \n
                \n
              • \n

                2 large pots<\/p>\n<\/li>\n

              • \n

                1 wooden spoon<\/p>\n<\/li>\n

              • \n

                1 salt for salting the pasta water<\/span><\/p>\n<\/li>\n

              • \n

                1 water<\/p>\n<\/li>\n

              • \n

                1 Tongs helpful for coating the pasta in the sauce, a spaghetti serving spoon with prongs can also work <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                \n
                \n
                  \n
                • \n

                  Place a large pot of salted water on the stove. Bring to a boil then add linguine pasta to the pot. Boil the pasta for 8-10 minutes or until al dente according to the package. Drain pasta and set to the side.<\/span><\/p>\n<\/li>\n

                • \n

                  While the pasta is boiling, place a second large pot on the stove over medium heat. Add the butter allowing it to melt, then add the garlic and cook for one minute until fragrant.<\/span><\/p>\n<\/li>\n

                • \n

                  Slowly add the heavy cream and then the garlic salt. Allow the heavy cream to just begin to simmer. Add the grated parmesan by the handful, stirring continuously between handfuls to melt.<\/span><\/p>\n<\/li>\n

                • \n

                  Remove the sauce from the heat. Add the grated parmesan and stir well to finish the alfredo sauce.<\/span><\/p>\n<\/li>\n

                • \n

                  Add the warm linguine to the creamy alfredo sauce, with tongs, coating completely. Sprinkle with parsley if desired, then serve and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

                  \n
                  \n
                  This recipe moves fast to get dinner on the table fast. It\u2019s best to have all your ingredients out and measured before you start cooking.<\/span>
                  \nI recommend saving about 1\/2 a cup of the hot pasta water after the water is done cooking. If your sauce is a little clumpy you can add a little bit of the starchy pasta water to loosen up the sauce and make it smoother.<\/span>
                  \nUsing fresh shredded and grated parmesan cheese will give you a smoother sauce. You can make the sauce with all shredded parmesan cheese, but I don\u2019t recommend making it with all grated cheese unless it is all fresh grated. The pre-grated cheese in a jar has a anti-clumping additive that can make the sauce clumpy.\u00a0<\/span>
                  \nYou can make the sauce while the pasta boils, just set a timer so you don\u2019t overcook the pasta. Have a strainer ready in the sink so you can quickly drain the pasta while not neglecting the sauce.<\/span>
                  \nNutrition is estimated based on a 2 ounce serving of pasta, 8 ounces total for the recipe as I serve this dish as a side dish. If you prefer larger servings I suggest doubling the recipe.<\/span>
                  \nFor a creamier result you can also use heavy cream in place of part or all of the half and half.<\/span><\/div>\n<\/div>\n<\/div>\n

                  Calories: <\/span>630<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>28<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>22<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>96<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1534<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>313<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>6<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>1235<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>710<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n

                  \n

                  Did You Make This?<\/h4>\n

                  I would love to see it! Share your thoughts with me in the comments below!<\/p>\n<\/p><\/div>\n<\/div>\n

                  <\/div>\n<\/div>\n