RECIPE: Magical One Pot Creamy Garlic Pasta
Food 52 is one of my favorite food-zines online. They really have it together. Their recipes never fail me. SO when this "throw everything in a pot and cook it for a perfect bowl of creamy pasta deliciousness" showed up in my feed, I was skeptical...but my faith in Food 52 made me want to try it. I am first gen Italian, so this recipe is sacrilege in many ways. But I guess I am a bit of rebel.
I made this one night for my daughter and me for a girl's night. What do girls love more than carbo-loading on pasta while watching anime? And I was tight on time and money, so this dish looked ridiculously easy, and cheap. Suffice it to say, it was AH. MAY. ZING. It totally worked-especially if you follow my instructions on covering then uncovering the pot. It will keep the moisture in the pot and slow down the thickening of the sauce. You can use dried parsley. I am using my ice-cube stored frozen parsley, which worked great here. If you aren't chopping and freezing fresh herbs once you use what you need, you are missing out! I bought cheapy ice trays from the thrift store, and they are ONLY for herb freezing. Each cube is a tablespoonful. I love it! And you have fresh herbage on hand all the time. I wish I got my garden basil before it froze! Oh, the basil treasure I would have in my freezer today. Ah well. Next season.
Needless to say, monkey loved this dish and requested it to be in our meal rotation. It isn't as bad as other creamy kinds of pasta, honestly, it's mostly chicken broth. But the points on weight watchers add up fast on this one. Crazy fast. Tomorrow another anime girl's night is on the books, so I am making this dish again. I am going to try it with 1% milk and Smart Balance margarine to cut a few points out. But what kills you is the pasta. So ya know what, splurge a little on this one. It's easy. It's cheap. It is SOOOOO worth it.
Magical One Pot Creamy Garlic Pasta
adapted from Food 52
2 tablespoons of olive oil
6 cloves of garlic, minced
1/2 teaspoon of red pepper flakes
1 tablespoon fresh chopped parsley
4 cups of chicken broth (we like Better than Bouillon)
2 cups of 2% milk (you can use skim or 1%)
4 tablespoons of butter
1 lb. of dry linguine or other pasta
salt and pepper to taste
1/2 cup of grated Parmesan cheese, plus more for garnish
In a large stock pot heat up the oil and cook the garlic until fragrant then add the red pepper flakes and the parsley. Cook the garlic until just beginning to brown.
Then stir in the broth, the milk, the butter and the dry pasta. Season with salt and pepper.
Boil content of the pot hard and then reduce to a simmer. I like to cover it half the time for about 7 to 8 minutes and then uncover, stir and cook uncovered for another 7 minutes for a total of 15 to 18 minutes. Toward the end, stir in the Parmesan. Serve with a garnish of parsley and extra Parmesan cheese.