Since changing our diet some, one of my biggest challenges has been finding good side dishes. I always try to put a vegetable with our meals and something else. Most of the time before that would be a starch. But the starches were usually from a packet or box. We especially loved those Pasta-roni/Rice-a-roni and Lipton or Knorr noodle or rice dish kind of things. Or there was the old standby of a box of mac and cheese.
Mind you, nobody complains when I make mac and cheese from scratch or mashed potatoes that didn't come from a box or a hashbrown casserole. Or even just regular old rice. But we were missing our not-in-cheese-sauce noodles too.
Enter this recipe. It was a favorite from day one. And still is. Amazingly simple and easy plus it's all in one pan. Woot woot!
Enjoy!
Garlic Parmesan Pasta
1 Tablespoon olive oil
2 Tablespoons garlic, minced
2 Tablespoons butter
8 oz. dry linguine noodles
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk or cream
1/2 cup shredded fresh Parmesan cheese
1 Tablespoon chopped parsley
In a large sauce pot, heat olive oil and butter until butter is melted. Mix in garlic and cook until starts to brown. Add pasta, salt, pepper, chicken stock, and milk/cream. Stir and bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender. Milk and water mixtures will boil over easily so keep an eye on it. For a faster finish time, cook over high heat for 10 minutes stirring constantly.
Remove from heat. Stir in Parmesan cheese and mix well until melted. Sprinkle with parsley.
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