1-Pot Garlic Parmesan Pasta
From Damn Delicious: 100 Super Easy, Super Fast Recipes [1] by Chungah Rhee
Notes
This alfredo sauce is made without heavy cream or cream cheese, yet it is still completely, irresistibly creamy and loaded with tons of flavor. The one-pot cooking allows the noodles to soak up all of that garlic and parmesan glory and keeps dishwashing to a minimum. Need I say more?
Replacing the whipping cream with milk lightens this recipe substantially. Whole milk has 80 percent fewer calories than whipping cream.
Ingredients
- 1 tablespoon olive oil
4 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 cup whole milk, or more as needed
2 tablespoons unsalted butter
8 ounces dried fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley leaves, for garnish (optional)
Directions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in the chicken broth, milk, butter, and uncooked fettuccine; season with salt and pepper to taste.
- Bring to a boil; reduce the heat and simmer, stirring occasionally, until the pasta is cooked through, 15 to 17 minutes. Stir in the cheese. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- 2 servings
- Total Time
- 26 minutes, 59 seconds