Who doesn’t love whipping up a meal for the family in one pot or dish? It makes cleaning a breeze.
I’m on the look out for meals like that myself. I’m also intrigued by the pasta dishes I’ve seen cooked in milk or some other liquid, eliminating cooking the pasta in water, draining it and then moving forward traditionally.
So, that’s what today’s recipe does – it combines the one pot convenience with some of my Tall & Handsome’s favorite foods (pasta for one) and some healthier options. I recommend fresh parsley, but I was out, so I used dried parsley. The taste is fine, but you won’t get that bright green look you do with fresh parsley. You can also use fresh basil. T & H loves cooking pasta and just drizzling olive oil or butter and garlic over it. Me? Not so much. This won his two thumbs up and a happy medium for us.
Grab One Pot Garlic and Parmesan Pasta
1 tablespoon olive oil
1 tablespoon minced garlic
2 cups low sodium chicken broth
1 cup 2% milk
2 tablespoons butter
8 ounces fettuccine
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
Kosher salt and ground black pepper to taste
*optional add-ins: chopped roasted red bell peppers, sun dried tomatoes, chiffonade fresh basil
- Heat olive oil in a large skillet on medium heat. Add garlic and saute for 1 – 2 minutes. Do not burn garlic.
- Add low sodium chicken broth, milk, butter and fettuccine. Season to taste with kosher salt and pepper.
- Bring to a boil. Reduce heat and simmer for about 20 minutes or until the pasta is tender. Stir in the Parmesan cheese. If the dish is too thick you can thin it out slightly by adding just a little more chicken broth. Stir in parsley.
© 2016 Beverly Hicks Burch All Rights Reserved.