After work one of the last things you want to do is stand in the kitchen waiting an hour for something to cook, hence peoples penchant for takeaways. I’m not saying I don’t love a home cooked meal, I just resent having to make the effort after a long day and a hectic commute.
The best dinners are the ones that are quick, and can be done all in one big pot (this saves time on the even more tedious task of washing dishes). So when I saw this recipe for Garlic & Parmesan Pasta, I instantly saw an after-work classic. All done in one pot with minimal fuss.
Here is how you make it, I don’t think you’ll be disappointed with the results.
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Heat the oil in a large pan over a medium to high heat. Add the garlic and cook for 1-2 minutes, stirring frequently until fragrant.
At this point you stir in your chicken broth, milk, butter and fettuccine – adding seasoning of salt and pepper until you’re satisfied with the taste (each to their own).
Bring the whole lot to the boil; then reduce the heat and simmer, stirring occasionally until the pasta is cooked through. This usually takes about 18-20 minutes. You then stir in the Parmesan cheese. If the mixture is too thick, you can always add a little more milk until it is the consistency you want.
At this point you’ll want to dig in, but not before you’ve garnished your pasta with a little bit of parsley