One Pot Garlic Parm Pasta
If you’ve poked around anywhere on Girl Refurbished you might have picked up that I don’t like making dinner. I actually just don’t like cooking. Which, comes a surprise to some people. Which, comes as a surprise to me that they didn’t know! But I can see why. I’m always posting food pictures and recipes, but that’s because I was excited that I actually cooked something yummy!
Well, whether you like cooking or not everyone can agree this recipe is easy and tasty! Just take a look at the ingredients below. That’s it. And it’s all stuff I always have on hand. The picture below isn’t fluff either. It’s what you need to have prepped before you turn the stove on, because this recipe goes by fast. If you don’t have all these ingredients ready by the time your pan is hot, you’ll be behind.
Did you see the title had garlic in it? Two tablespoons, that’s roughly six garlic cloves! If you’re a little hesitant about that much garlic, don’t be, it’s what gives the dish the flavor. You’ll cook the garlic until it becomes fragrant and just starts to brown – do not brown it. After that you’ll dump all the ingredients, except the Parmesan cheese, in. Let it come to a boil, pop a lid on and drop it down to a simmer for around twenty minutes. Once the pasta is cooked, you’ll turn the heat off, add the cheese and you’re done!
See the pan below? That’s a five quart, oval Rachel Ray pan, which means the pasta fits in like a dream. Can I be honest? I bought this pan specifically to make this dish with more ease because it’s one of my favorite recipes. Should you not have an extra large or oval pan, just break the pasta if half or, once it softens, push the rest of it in the pan. Make sure to keep stirring the pasta at the beginning so it doesn’t stick together!
One Pot Garlic Parm Pasta
Approximately Time: 30 minutes
Yield: Four servings
INGREDIENTS
- 1 tablespoon olive oil
- 2 tablespoons minced garlic, approximately 6 cloves
- 2 tablespoons butter
- 8 oz. Fettuccine noodles (thicker noodles work best)
- 2 cups low-sodium chicken stock
- 1 cup nonfat milk (any dairy works here)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup Parmesan cheese
DIRECTIONS
- In a large, preferably oval, skillet, heat olive oil and add garlic. Don’t add the butter yet! I have a tendency to do this. Cook and stir until garlic becomes fragrant and just starts to brown. Do not brown though.
- Add butter, pasta, chicken stock, milk and salt, pepper. Stir everything in and bring to a boil.
- Reduce the heat to medium-low, cover and simmer for approximately 20 minutes or until pasta is tender.
- During that time, particularly at the beginning, stir the pasta to keep it from sticking together.
- Once the pasta is cooked, remove from heat and stir in the Parmesan cheese.
- Serve hot.
QUICK TIPS: Add some rotisserie chicken to the pasta and roast a little broccoli with a little olive, S&P at 425 degrees and you’ve got a complete meal! Whole wheat pasta works well in this dish too and it’s best eaten same day, piping hot.
*This recipe was created by Yellow Bliss Road. The original recipe can be found at here.
So you just add the dry pasta right in with the other ingredients? You don’t have to boil it first?
That’s right! Add the dry pasta to the chicken stock and milk and they’ll cook it for you. Let me know if you make it and what you think!