A ?parm?anent recipe for your meal rotation

Every time I watch a cooking show, I become keenly aware that the man or woman making that delectable recipe on TV has no intention of being the one who has to do the dishes.

I understand that it?s easier to have items pre-measured, but watching those television cooks dirty dozens of little dishes for a tablespoon of this or a teaspoon of that makes me wonder what poor production assistant will be washing up all of those tiny bowls later.

In my own kitchen, I often measure very deliberately in order to save myself clean up time. If I am making a recipe that needs a half cup of several ingredients, I strategically choose what order to add each ingredient in order to use the same measuring cup as many times as possible.

That?s why I appreciated this week?s recipe, which only uses one pan to make a delicious, from-scratch parmesan pasta.

This is another recipe from Chungah at her not-so-cleanly-named blog ?Damn Delicious.? You can find the original at http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/. I only changed it up very slightly.

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One Pot Garlic Parmesan Pasta

Ingredients

1 tablespoon olive oil

5-6 cloves garlic, minced

2 cups chicken broth (I used chicken bouillon and didn?t add salt later)

1 cup milk (I used skim)

2 tablespoons butter

8 ounces uncooked fettuccine

Kosher salt and freshly ground black pepper, to taste

1/4 cup Parmesan cheese (I used the sprinkle kind rather than freshly grated)

2 tablespoons dried parsley leaves

Directions

Heat oil in a large skillet over medium-high heat (I used my stock pot).

Add the garlic. Saute for one or two minutes.

Add the broth, milk, butter and fettuccine to the pan.

Bring the mixture to a boil and then reduce the heat to a simmer.

Let the mixture cook, stirring occasionally, for about 18 minutes (you don?t need to cover the pan; the noodles will still cook).

Add the parmesan to the pan and salt and pepper to taste. Stir to let the cheese melt into the sauce. If it?s too thick, try adding a little milk until you reach your desired consistency.

Sprinkle the parsley leaves on top before serving.

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I also made a chicken breast to go with our dinner, but if you don?t mind a meatless meal, this would be good on its own, too. The noodles also reheated well as leftovers for us.

Plus, I was able to have an early night in the kitchen after making a big pasta dinner, and that was definitely a win for me, because until someone wants to hire me to do a cooking show, I?m stuck doing my own dishes.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at lindseyclarion@gmail.com.

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