One Pot Garlic Parmesan Pasta Recipe 445 Food

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, and top with parsley.
Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

ONE-POT PASTA ON THE GRILL

One-Pot Pasta on the Grill image

Provided by Michael Symon : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Olive oil, for drizzling
1 medium yellow onion, sliced
3 cloves garlic, sliced
Kosher salt and freshly cracked black pepper
1 pound tomatoes, medium diced
2 white anchovies
1/2 teaspoon crushed red pepper flakes
1 pound dried linguine or spaghetti
1/4 cup chopped fresh parsley
2 tablespoons salt-packed capers, rinsed
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan, plus more for serving

Steps:

Set up a grill for even, medium-high heat. If using a charcoal grill, build the coals evenly on the bottom.
Place a Dutch oven on the grill and coat the bottom with a film of olive oil, followed by the onions and garlic. Season with salt and pepper and cook until the onions begin to soften, 2 to 3 minutes. Stir in the tomatoes. Add the anchovies and, using a wooden spoon, break them down into small pieces. Add the red pepper flakes, stirring to melt into the oil. Add 4 1/2 cups water and bring to a simmer. Season with salt and pepper, then add the pasta. Close the lid of the grill and cook according to package directions. Remove from the heat and stir in the parsley, capers, butter, 2 tablespoons olive oil and the Parmesan. Serve with some more black pepper, a drizzle of olive oil and more Parmesan.

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