When I was younger, my parents would frequently make parmesan garlic noodles as a side for dinner. It was one of my favorite foods. They haven’t made it for a very long time, so I thought I would try to recreate the memories by making some parmesan garlic noodles myself.
First, I gathered the ingredients. They didn’t take much preparation, so this is ideal as a quick side dish.
I cooked the garlic in the butter and oil as directed, and cooked the pasta in the chicken stock. Cooking the pasta in the chicken stock scared me a little, since it didn’t say to ever drain the stock and I was concerned that there would be a lot of excess liquid. However, after seven minutes the pasta was done and the excess stock was evaporated.
Next, I stirred in the parmesan. This proved a lot more difficult than I had anticipated. The parmesan did not melt evenly, and I ended up with large clumps of parmesan that wouldn’t melt. I’m not sure why this happened. It could be that a cup of parmesan cheese was just too much. Also, I took the parmesan directly out of the fridge and dumped it in the pasta, so it was very cold. Maybe if I had let it set out a while it would have melted more easily.
Finally, I added the half and half and parsley, and it was done!
This pasta definitely delivered in the garlic and cheese departments – maybe a little to much. It was extremely rich, and even though it served only as a side I was able to eat very little. It was certainly tasty, but it was just a little to heavy to be enjoyable, at least in my opinion. I think that if the amount of parmesan cheese was cut down this recipe could be seriously delicious.
This recipe required very little preparation, and only took a few minutes.
It was way too rich for me.
Would I make it again?
Yes, though I would try cutting down on the amount of parmesan cheese.
Parmesan Garlic Noodles
Recipe from Happily Unprocessed
- 3 teaspoons olive oil
- 5-6 cloves fresh garlic, minced
- 3 Tablespoons butter
- 3 cups chicken stock
- 1/2 box angel hair pasta
- 1 cup freshly grated Parmesan cheese
- 3/4 cup half and half (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 Tablespoons fresh parsley, finely chopped
- In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
- Add the chicken stock.
- Turn the heat up to high and let it come to a boil.
- Add the pasta and cook according to directions.
- Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
- Add the half and half (or milk) and parsley.
- Add more cream or milk if necessary.
- Serve immediately