Last Tuesday I promised to share the recipe for my garlic Parmesan pasta, so here goes...
I've made this recipe a number of times as is, but last week I wondered if it would work as well if I switched things up a little bit. So... I substituted water for part of the milk (to cut the cost -- it worked!). I also substituted grated Parmesan for the shredded cheese and added a healthy shake of black pepper and some minced garlic. The result? A new family favorite. :)
Garlic Parmesan Pasta
makes 4-6 side dish servings
2 c. milk
1 c. water
1/4 t. black pepper
1/2 t. sea salt
2.5 c. - 3 c. pasta (regular or whole wheat)
1/2 c. grated Parmesan cheese
1 - 2 cloves garlic, minced (or 1 t. or so garlic powder)
Bring milk, water, pepper, salt, and pasta to a slow boil in a medium saucepan, stirring occasionally. Reduce heat and to allow pasta to simmer, still stirring occasionally, until pasta softens and the milk is reduced to a creamy consistency (takes about 10 minutes).
Turn down the heat to low, stir in the Parmesan cheese and garlic, then simmer another minute or two to allow the flavors to blend together. Serve as a side dish or top with chicken for a main dish -- enjoy!
Note: To make it a meal, I sauteed a few boneless skinless chicken breasts in olive oil along with some garlic, black pepper, and a generous amount of Italian seasonings. With the addition of a simple green salad -- deliciously easy peasy!
Now wouldn't this pasta recipe make a terrific healthy substitute for these?
Homemade means no msg and no artificial anything -- just the way I like it. :)
Visit our Homemade Pantry page for more "healthier version" ideas -- save money and avoid all those nasty artificial ingredients by making your own from scratch!
Sharing this week's recipe with...
Food on Friday
Hearth & Soul Blog Hop
This Chick Cooks
Full Plate Thursday
Simple Lives Thursday