Creamy Garlic Butter Pasta with Kidney Beans

1.Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3.Add the drained kidney beans to the skillet and cook for another 2-3 minutes, stirring occasionally, until heated through.

4.Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and dried Italian herbs, mixing until the cheese is melted and the sauce is creamy.

5.If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Season with salt and black pepper to taste.

6.Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy garlic butter sauce and kidney beans.

7.Remove from heat and garnish with chopped fresh parsley before serving.