Creamy Garlic Angel Hair Pasta

I found the recipe for Creamy Garlic Pasta on the blog of What A Dish! and decided it would be perfect for us. My hubby loves angel hair pasta but always wants lots of butter and Parmesan on it. This dish uses very little butter but chicken broth makes the pasta flavorful. One of the ingredients is cream, but I used 2% milk and light sour cream with excellent results. Although my husband prefers his pasta unadorned except for a sprinkle of Parmesan, I sauteed some red bell peppers in a little olive oil with baby kale and cooked, cubed butternut squash to top my portion. And by the way, he loved it!

Creamy Garlic Angel Hair Pasta
adapted from What A Dish!

2 teaspoons granulated garlic
3 cups low sodium chicken broth
1/2 box (about 7 oz) whole wheat angel hair pasta
1 cup grated Parmesan cheese (I used a mix of Parmesan and aged Havarti)
1/2 cup 2% milk
1/4 cup light sour cream
2 tablespoons salted butter

Mix milk with sour cream; set aside. Pour chicken broth into a pot, add garlic, and stir. Bring to boil and add spaghetti. Boil according to package directions, stirring occasionally to prevent sticking, until desired tenderness is reached. Remove from heat; do not drain. Stir in cheese until completely melted and add milk mixture; stir until thickened. Sprinkle with grated Parmesan and serve immediately. May be topped with sauteed vegetables.