I’ve been staying in the Bay area for the past couple of weeks enjoying the sunshine and warm weather. I’ve also been thinking up ways to cook some easy one-pot meals in my tiny rental kitchen. (I’m not used to being without a dishwasher; hence the one-pot meals). But even when it’s 72 degrees in CA you could still enjoy a big bowl of cozy noodles. These are savory, creamy, garlic noodles with fresh parsley and Parmesan cheese. All cooked in one pot; seriously, a strainer isn’t even involved. Plus I’m super proud that I’ve finally discovered a dish that lets me taste enough garlic. There are a whopping six cloves in here. If you’re a garlic lover like me, you could even add a bit more. The cream, parsley, and cheese really balance it out. Enjoy!
Chop up some fresh parsley and mince 6 cloves of garlic.
Heat olive oil in a large pot over medium low heat. Add the garlic and stir; let it cook for 1-2 minutes, or until fragrant. Mix in butter until melted.
Add in the chicken broth, salt, and pepper. Raise the heat to medium high and let it come to a boil. Quick fix to make this dish vegetarian-swap out the chicken broth for vegetable stock.
Once it is at a rolling boil, add the pasta and cook according to package directions. Mine took about 5 minutes. The pasta will start to absorb the cooking liquid, so stir frequently.
Reduce heat to medium low and mix in the shredded Parmesan until melted. Make sure and sprinkle the cheese evenly to avoid clumping.
Remove the pasta from the heat and stir in the cream and half of the parsley. Use the second half to garnish on top before serving.