\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nEvery time I make garlic bread<\/a>, my family eats every last piece! This garlic bread pasta has all the same buttery, garlicky flavor<\/strong> you love, just in pasta form. It\u2019s creamy, comforting, and easy to make<\/strong>! <\/p>\n<\/figure>\n\nWhat Sets My Garlic Bread Pasta Recipe Apart<\/h2>\n\nRoasted Garlic Flavor:<\/strong> Most garlic pasta recipes use raw or saut\u00e9ed garlic, but roasting it brings out a rich, caramelized sweetness that completely transforms the flavor!<\/li>\nGarlic Bread Texture:<\/strong> Toasted breadcrumbs and ridged pasta capture every bit of that garlicky butter sauce, just like garlic bread!<\/li>\nSimple Steps:<\/strong> Hot pasta melts the butter mixture perfectly, fresh parmesan blends in silky-smooth, and a splash of pasta water ties it all together.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nGarlic Bread Pasta Ingredients<\/h3>\n<\/figure>\n\nType of Pasta: <\/strong>You can use any shape of pasta, but I like using a shape with ridges to hold all of the buttery sauce.<\/li>\nFreshly grate your Parmesan<\/strong> Cheese<\/strong>; it will melt better.<\/li>\nLike Some Heat?<\/strong> Add a dash of red pepper flakes for spice!<\/li>\n<\/ul>\n<\/figure>\n\nBreadcrumbs:<\/strong> Use plain, Italian seasoned, panko, or make your own<\/a>!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Garlic Bread Pasta<\/h2>\nI wanted to make this pasta extra special, and the roasted garlic takes it to the next level! Once it\u2019s roasted, everything comes together in about 20 minutes. Add some quick air fryer chicken<\/a> on top for an easy boost of protein.<\/p>\n\nRoast Garlic: Preheat the oven to 400\u00b0F. Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil<\/a>. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/li>\nBrown Bread Crumbs:<\/strong> In a medium skillet, melt 2 tablespoons of butter and add breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes, then set aside to cool.<\/li>\nCook Pasta:<\/strong> Bring a large pot of water to a boil and cook pasta<\/a> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/li>\nMake Garlic Sauce:<\/strong> In a bowl, mash the roasted garlic with the softened butter, parmesan, parsley, Italian seasoning<\/a>, and salt and pepper to taste.<\/li>\nCombine:<\/strong> Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water if needed.<\/li>\nGarnish & Serve:<\/strong> Top the garlic bread pasta with bread crumbs, then garnish with more Parmesan and parsley, if desired, and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHot Pasta!<\/strong> Make sure to add your pasta to the garlic butter mixture while it\u2019s hot! It needs to be hot so the butter melts and coats the pasta.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Every time I make garlic bread<\/a>, my family eats every last piece! This garlic bread pasta has all the same buttery, garlicky flavor<\/strong> you love, just in pasta form. It\u2019s creamy, comforting, and easy to make<\/strong>! <\/p>\n<\/figure>\n\nWhat Sets My Garlic Bread Pasta Recipe Apart<\/h2>\n\nRoasted Garlic Flavor:<\/strong> Most garlic pasta recipes use raw or saut\u00e9ed garlic, but roasting it brings out a rich, caramelized sweetness that completely transforms the flavor!<\/li>\nGarlic Bread Texture:<\/strong> Toasted breadcrumbs and ridged pasta capture every bit of that garlicky butter sauce, just like garlic bread!<\/li>\nSimple Steps:<\/strong> Hot pasta melts the butter mixture perfectly, fresh parmesan blends in silky-smooth, and a splash of pasta water ties it all together.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nGarlic Bread Pasta Ingredients<\/h3>\n<\/figure>\n\nType of Pasta: <\/strong>You can use any shape of pasta, but I like using a shape with ridges to hold all of the buttery sauce.<\/li>\nFreshly grate your Parmesan<\/strong> Cheese<\/strong>; it will melt better.<\/li>\nLike Some Heat?<\/strong> Add a dash of red pepper flakes for spice!<\/li>\n<\/ul>\n<\/figure>\n\nBreadcrumbs:<\/strong> Use plain, Italian seasoned, panko, or make your own<\/a>!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Garlic Bread Pasta<\/h2>\nI wanted to make this pasta extra special, and the roasted garlic takes it to the next level! Once it\u2019s roasted, everything comes together in about 20 minutes. Add some quick air fryer chicken<\/a> on top for an easy boost of protein.<\/p>\n\nRoast Garlic: Preheat the oven to 400\u00b0F. Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil<\/a>. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/li>\nBrown Bread Crumbs:<\/strong> In a medium skillet, melt 2 tablespoons of butter and add breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes, then set aside to cool.<\/li>\nCook Pasta:<\/strong> Bring a large pot of water to a boil and cook pasta<\/a> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/li>\nMake Garlic Sauce:<\/strong> In a bowl, mash the roasted garlic with the softened butter, parmesan, parsley, Italian seasoning<\/a>, and salt and pepper to taste.<\/li>\nCombine:<\/strong> Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water if needed.<\/li>\nGarnish & Serve:<\/strong> Top the garlic bread pasta with bread crumbs, then garnish with more Parmesan and parsley, if desired, and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHot Pasta!<\/strong> Make sure to add your pasta to the garlic butter mixture while it\u2019s hot! It needs to be hot so the butter melts and coats the pasta.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
I wanted to make this pasta extra special, and the roasted garlic takes it to the next level! Once it\u2019s roasted, everything comes together in about 20 minutes. Add some quick air fryer chicken<\/a> on top for an easy boost of protein.<\/p>\n\nRoast Garlic: Preheat the oven to 400\u00b0F. Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil<\/a>. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/li>\nBrown Bread Crumbs:<\/strong> In a medium skillet, melt 2 tablespoons of butter and add breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes, then set aside to cool.<\/li>\nCook Pasta:<\/strong> Bring a large pot of water to a boil and cook pasta<\/a> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/li>\nMake Garlic Sauce:<\/strong> In a bowl, mash the roasted garlic with the softened butter, parmesan, parsley, Italian seasoning<\/a>, and salt and pepper to taste.<\/li>\nCombine:<\/strong> Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water if needed.<\/li>\nGarnish & Serve:<\/strong> Top the garlic bread pasta with bread crumbs, then garnish with more Parmesan and parsley, if desired, and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHot Pasta!<\/strong> Make sure to add your pasta to the garlic butter mixture while it\u2019s hot! It needs to be hot so the butter melts and coats the pasta.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Hot Pasta!<\/strong> Make sure to add your pasta to the garlic butter mixture while it\u2019s hot! It needs to be hot so the butter melts and coats the pasta.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic<\/span> to expose the cloves. Drizzle with 2 tablespoons olive oil<\/span>, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.<\/span><\/p>\n<\/li>\n\nIn a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a medium skillet, melt 2 tablespoons salted butter<\/span> and add \u00be cup breadcrumbs<\/span>. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.<\/span><\/p>\n<\/li>\n\nBring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Bring a large pot of water to a boil and cook 12 ounces dry pasta<\/span> according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.<\/span><\/p>\n<\/li>\n\nIn a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a bowl, mash the roasted garlic with \u00bd cup salted butter softened<\/span>, 1 cup grated parmesan<\/span>, 2 tablespoons fresh chopped parsley<\/span>, 2 teaspoons Italian seasoning<\/span>, and salt and pepper to taste<\/span>.<\/span><\/p>\n<\/li>\n\nAdd the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days<\/strong>. Keep breadcrumbs separate at room temperature to stay crisp.<\/li>\nReheat: <\/strong>Microwave pasta in 30-second increments<\/strong> until warmed through, then top with breadcrumbs before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>55<\/span>g<\/span><\/span>Protein: <\/span>14<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>547<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>857<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nPerfect Pairings<\/h2>\nIf you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip<\/a> you\u2019ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/garlic-bread-pasta-.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/garlic-bread-pasta-.jpg\")
<\/div>\n![\"Serving](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/garlic-bread-pasta--1200x1799.jpg\"\/ "\\"Every")
![\"Serving](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/garlic-bread-pasta--1200x1799.jpg\" "\\"Every")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsGarlicBreaPasta-1200x800.png\"\/ "\\"Every")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsGarlicBreaPasta-1200x800.png\" "\\"Every")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsGarlicBreadPasta-1-1200x800.png\"\/ "\\"Every")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsGarlicBreadPasta-1-1200x800.png\" "\\"Every")
<\/figure>\n![\"two](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-2-1200x800.jpg\"\/ "\\"Every")
![\"two](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-2-1200x800.jpg\" "\\"Every")
<\/figure>\n![\"Breadcrumbs](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-3-1200x800.jpg\"\/ "\\"Every")
![\"Breadcrumbs](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-3-1200x800.jpg\" "\\"Every")
<\/figure>\n![\"Pasta](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-4-1200x800.jpg\"\/)
![\"Pasta](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-4-1200x800.jpg\")
<\/figure>\n![\"Roasted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-5-1200x800.jpg\"\/ "\\"Every")
![\"Roasted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-5-1200x800.jpg\" "\\"Every")
<\/figure>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-7-1200x842.jpg\"\/)
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-7-1200x842.jpg\")
<\/figure>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-8-1200x800.jpg\"\/)
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/Garlic-Bread-Pasta-8-1200x800.jpg\")
<\/figure>\n<\/figure>\n