How can a one pot parm pasta be THIS GOOD?!
Apparently it can also be your best friend. Do any of these situations describe you?
- Work all day
- Run around after kids all day
- It’s the weekend and you’re busy doing fun things during the day
- Your camping and have limited space and kitchenware
- It’s 5 pm and you feel uninspired about dinner but really feel the need for something good, but also fast and easy.
- You’re having a dinner party and actually want to spend time with your guests.
This here one pot wonder is a real ‘someone loves you and is going to help you end the day right’ kinda meal.
what you need
- Large pot
- Cutting board
- Sharp knife
- Pasta ladle thingy for serving
ingredients
- 12 oz fettuccine pasta (regular pkge size )
- 4 1/2 cups of chicken broth
- 4 slices bacon, chopped
- 1 large red onion chopped
- 1 cup mushrooms, sliced
- 14.5 oz can of diced tomatoes
- 4 cloves garlic, chopped fine
- 1 cup fresh basil, chopped
- 1 lemon zested
- Sea salt and ground pepper to taste
- 2 cups Parmesan, shaved or grated
- 1/2 cup can peas (or not)
- 1/4 cup evaporated milk or cream
- Sprinkling of capers (optional)
- Clams or shrimp (optional)
this is how we do it
1. FRY up the bacon with the red onion and mushrooms til nicely browned and bacon slightly crisp.
2. ADD tomatoes, basil, garlic, capers, lemon zest, salt and pepper SIMMER 5 min.
3. ADD broth and pasta. COVER bring to a gentle boil.
4. REDUCE heat and simmer 10 min stirring halfway thru so no noodles stick together, s & p again.
5. ADD parmesan and evaporated milk SIMMER till everything looks melty.
6. GENTLY stir in peas and canned clams or cooked shrimp COOK til warmed through about 5 minutes.
This is also a great recipe if you’re renting a cottage or vacation home.
No one wants to spend a lot of time grocery shopping or meal prepping after a hard day of vacation shenanigans.
Also I imagine that not everyone travels with a full set of staple spices, a hot plate and cook pot so its good to keep things simple.
Don’t freak out about putting the pasta in dry.
Just keep an eye on it so it doesn’t stick and keep it al dente. Comes out way more flavourful than cooking it separately and also helps thicken the sauce with the starch.
This dish IS guest worthy, just add some crusty French bread and a lively baby greens side salad all dressed up pretty with some microgreens.
Enjoy and share with anyone else you know who might be suffering from dinner idea burnout!
FTB 