My cooking isn't elaborate these days. I used to enjoy spending time in the kitchen, and I would actually still do so, but the time is scarce now with the baby around. Hence, I'm a big fan of simple, one-pot recipes, which not only require little time and effort on my side, but are also versatile enough so that I can work around the list of ingredients a bit.
And here comes this one-pot garlic parmesan pasta recipe. I made it 2 weeks ago for the very first time, and since then, 3 more times already (plus each time using different type of broth, 2 different types of cheese, and the third time I even added vegetables into the game). Each time it was quick and easy, not to mention very, very tasty. The only downside is that it is best when eaten right away. So here you go, try it for yourself!
Ingredients (2-3 servings):
8 oz/250 g uncooked pasta (I use any kind I have, mostly farfalle, but spaghetti or fettuccine work great as well),
1/2 of smaller zucchini or 1/4 bag of frozen broccoli,
2 tbsp. of unsalted butter,
4 cloves of garlic,
2 cups of broth (again, any kind I have at hand - this could be either chicken, vegetable, or once I even used broth from chickpea soup mixed with water),
1 cup of milk,
1 cup of grated cheese (mostly I have softer cheeses as mozzarella/cheddar/gouda, I would use less amount of it I had parmesan),
salt and pepper .
Directions:
In a large skillet, melt butter, add minced garlic and while stirring, cook for about a minute or two. Depending on the vegetable you use, either add it with garlic or later in the process (broccoli could go in now, but zucchini definitely later since it needs very little time to cook).
Stir in broth, milk and pasta, salt and pepper to taste, bring to boil and let cook on low heat for about 15-20 minutes, or until pasta is done. Stir occasionally. You can also add your veggies now, again, depending on the amount of time they need to cook.
When pasta and vegetable's done, mix in the cheese (and little more milk if needed).
Serve immediately and enjoy your meal!