Garlic Butter Pasta One Pot (Print)
Tender pasta tossed in garlic butter, Parmesan, and lemon for a creamy, herb-rich one-pot main or side dish.
# Ingredients:
→ Seasonings
01 -
0.75 teaspoon dried basil
02 -
0.75 teaspoon dried oregano
03 -
0.75 teaspoon dried parsley
04 -
0.75 teaspoon mustard powder
05 -
0.25 teaspoon dried thyme
06 -
0.25 teaspoon onion powder
07 -
0.25 teaspoon ground black pepper
→ Sauce and Pasta
08 -
4 tablespoons unsalted butter, divided
09 -
4 cloves fresh garlic, minced
10 -
690 millilitres chicken broth
11 -
180 millilitres half and half
12 -
1 teaspoon soy sauce
13 -
0.5 chicken bouillon cube
14 -
75 grams Parmesan cheese, freshly grated
15 -
2 tablespoons freshly squeezed lemon juice
16 -
225 grams shellbow pasta or similar
# Steps:
01 -
Combine all seasonings in a small bowl and set aside. Measure out all remaining ingredients before starting.
02 -
Melt 3 tablespoons of butter in a soup pot over medium heat. Add minced garlic and the prepared seasonings. Stir continuously until the butter begins to foam and aromas are released.
03 -
Pour in chicken broth, half and half, soy sauce, and add the bouillon cube. Stir to combine.
04 -
Increase the heat to bring the mixture to a boil. Add pasta and return to a gentle boil. Cook uncovered, stirring occasionally and scraping the bottom to prevent sticking. Cook pasta according to package instructions until al dente.
05 -
Reduce heat to low. Gradually sprinkle in the freshly grated Parmesan cheese while stirring to melt. Remove the pot from the heat and incorporate the lemon juice.
06 -
Add the remaining 1 tablespoon of butter and cover the pot briefly until melted. Stir to combine and serve immediately.
# Additional Notes:
01 -
For optimal flavor, use freshly minced garlic and wedge-grated Parmesan. Freshly squeezed lemon juice delivers a brighter finish than bottled. Various pasta shapes like cavatappi, orecchiette, or farfalle substitute well for shellbow.
02 -
Store in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat gently using a double boiler to help restore the original creamy consistency.