Herbed Garlic Parmesan Pasta – A New Take on an Old Favorite

When I was a kid there wasn’t the barrage of processed side dish options that now line the aisles of every local grocery store. Basically I remember there being Stove Top Stuffing, some sort of boxed scallop potato, and Rice-A-Roni. My mother never bought the Rice-A-Roni, but she did use the Stove Top and boxed scalloped potatoes. These were good, but after several years of having these week-in and week-out, it got a little boring.

Then when I was in high school my mother brought home a box of noodles to prepare as a side called Noodle Roni or something like that. I loved it. It had Parmesan cheese, a herb sauce, and thin tender noodles. The small box she prepared for four of us never seemed to be enough, and there were never any leftovers.

As I got older, moved out, and then started my own family, this noodle dish somehow got forgotten. Work, children, and time made this noodle dish a distant memory.

Last summer while hiding in the house trying to avoid the unrelenting hot weather I sat one day trying to come up with something new for a side dish. Staring out into the yard where my garden was flourishing with fresh produce and herbs, I suddenly remembered the wonderful little noodle dish my mother had made. Not being one to want to use processed foods or even knowing if this boxed noodle dish was even still made, I decided to try to duplicate the flavors I remembered.  I came up with my own version of Noodle-Roni Parmesano and call it Herbed Garlic Parmesan Pasta.

My version not only has the wonderfully aromatic herb sauce and tender noodles, but it also has the added flavors of sautéed mushrooms and home-grown garden peas. This dish was such a hit with the family that I have made it countless times since last summer and whenever Grace takes leftovers to work or school (I make a huge pot so we definitely have leftovers) whoever smells the dish will inevitably ask for the recipe.

The list of ingredients contains items that are more than likely in your cupboard or the pantry right now. If you don’t have mushrooms or peas, feel free to omit or substitute other vegetables.  Turning this into a pasta Primavera with cauliflower, broccoli, carrots, or any vegetable you like and serving it as a main course is another great option. I know Grace typically takes this as her lunch, not as a side.

Oh, and to top it all off — this side can be made in a single pot, so there’s very little clean-up. That alone makes this recipe a keeper in my book.

Herbed Garlic Parmesan Pasta

  • 2 Tbsp. Olive Oil
  • 4 heaping tsp. minced garlic
  • 1/2 tsp. Basil
  • 1/2 tsp. Oregano
  • 1 tsp. Parsley
  • 8 ounces Sliced Mushrooms
  • 4 Cups Chicken Broth
  • 2 Cup Milk
  • 4 Tbsp. Butter
  • 16 ounces uncooked Fettuccine, Linguine, Spaghetti, or Angel Hair Pasta
  • 1/2 Cup Fresh Peas
  • Salt and Freshly Ground Pepper to taste
  • 1/2 Cup Freshly Ground Parmesan Cheese
  1. Heat olive oil in a large skillet or dutch oven over medium-high heat. Add garlic, spices, and mushrooms and cook, stirring frequently, for 3-4 minutes (just until the mushrooms start to break down and become soft).
  2. Stir in chicken broth, milk, butter, pasta, and peas; season with salt and pepper.
  3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  4. Stir in Parmesan cheese. If mixture is too thick, add more milk as needed until a saucy consistency is reached.
  5. Serve immediately.

This is one of those sides that goes with everything from hamburgers to fish to pounded pork. And what’s even better is the more you make, the more leftovers you have to enjoy for lunches or evening snacks. Okay, so maybe not the best choice for snacking, but what the heck, just walk around the block once or twice and it’ll be a wash. And for this I am — Simply Grateful.

Herbed Garlic Parmesan Pasta

  • Servings: Serves 4 -8 people
  • Print

dscf5315

 

Ingredients

  • 2 Tbsp. Olive Oil
  • 4 heaping tsp. minced garlic
  • 1/2 tsp. Basil
  • 1/2 tsp. Oregano
  • 1 tsp. Parsley
  • 8 ounces Sliced Mushrooms
  • 4 Cups Chicken Broth
  • 2 Cup Milk
  • 4 Tbsp. Butter
  • 16 ounces uncooked Fettuccine, Linguine, Spaghetti, or Angel Hair Pasta
  • 1/2 Cup Fresh Peas
  • Salt and Freshly Ground Pepper to taste
  • 1/2 Cup Freshly Ground Parmesan Cheese

Directions

  1. Heat olive oil in a large skillet or dutch oven over medium-high heat. Add garlic, spices, and mushrooms and cook, stirring frequently, for 3-4 minutes (just until the mushrooms start to break down and become soft).
  2. Stir in chicken broth, milk, butter, pasta, and peas; season with salt and pepper.
  3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  4. Stir in Parmesan cheese. If mixture is too thick, add more milk as needed until a saucy consistency is reached.
  5. Serve immediately.

Cooking Note

If the sauce seems too thin, allow it to sit on the stove covered for 5 minutes. The noodles will suck up some of the sauce and give the dish just the right consistency.

This dish is very forgiving. More milk, if too thick; time to sit, if too thin.

This recipe can be cut in half if you don’t want leftovers. I can’t think of why you wouldn’t want lots of leftovers though.  I’m definitely not from the school of “too much of a good thing.”

Advertisements

3 thoughts on “Herbed Garlic Parmesan Pasta – A New Take on an Old Favorite

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s