Wednesday, September 21, 2016

One Pan Creamy Garlic Pasta

Several years ago I developed this recipe for one-pan pasta, for garlic lovers everywhere. It is similar to Alfredo but not quite so thick. This is a quick meal that goes great with some grilled chicken or roasted vegetables and can easily be tweaked for your own tastes. Now it's not the healthiest pasta but it's nice for a quick dinner on a hectic night every now and again. So without further ado...

YOU'LL NEED:


One lb of pasta (I like Linguine but Daniel likes Penne)
4.5 Cups Chicken Broth
1 stick butter, cut into individual tablespoons
3-4 cloves garlic, minced
2 Tablespoon olive oil
2-tsp dried basil
1 pinch dried parsley
2 pinches ground pepper
1/2 Cup milk
1/2 Cup grated Parmesan (more or less, per your taste)

So grab a pan and let's get this party started...
Saute your minced garlic in 2-Tablespoons of the butter and the oil. Don't burn the garlic! Once the butter has melted, pour in your chicken broth. Homemade chicken broth is the best. But in my first picture I shown Orrington Farms chicken broth seasoning that I mix in 4.5 cups of water.


Add your basil, parsley, ground black pepper to the broth. Bring the broth mixture to a boil.

Note: you can use fresh basil. In fact I strongly encourage it. Look at my basil plant here. Totally got ignored. Right as I tossed in the dried basil I realized I could have used fresh, doh!

Once the broth is boiling, add dry pasta. I break my linguine noodles in half. Boil per package directions (mine was 8 minutes). Keep the boil light. You shouldn't have to drain by the end. Let the water boil down. Stir frequently to make sure pasta doesn't stick together or to the pan.

Your pasta should look like this when done. Broth is almost completely gone.You should not need to drain. If you do find yours is wetter than this, go ahead and drain. It's okay to have some broth. The Parmesan will thicken up any remaining liquid.

 Add the remaining butter and stir until melted.

Add the milk. You can skip the butter and milk and just use whipping cream but it creates an almost sickeningly thick sauce that I cannot personally tolerate.

Add the Parmesan. Use a cheap grated Parmesan. We've tried name brand and it just clumps together. This particular Parmesan that we're using here is from Aldis and tastes just great.

Let the pasta sit for a few minutes after you stir in the Parmesan. The Parmesan will thicken the sauce. Serve it up and enjoy!


Easy copy-and-paste directions:

One-Pan Creamy Garlic Pasta
By Joy Hopkins

Ingredients
One lb of pasta (I like Linguine but Daniel likes Penne)
4.5 Cups Chicken Broth
1 stick butter, cut into individual tablespoons
3-4 cloves garlic, minced
2 Tablespoon olive oil
2-tsp dried basil
1 pinch dried parsley
2 pinches ground pepper
1/2 Cup milk
1/2 Cup grated Parmesan (more or less, per your taste)
1). Saute garlic in 2-Tablespoons butter and olive oil
2). Add broth and then the spices.
3). Bring to boil. Add pasta and cook to package directions. Stir frequently.
4). Broth should boil down to almost nothing. Remove from heat. Stir in remaining butter until melted.
5). Add milk and stir.
6). Add Parmesan and stir.
7). Let set for a few minutes until thickened. Serve!



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