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Simplest Garlic and Cheese Pasta…..

Posted by on February 10, 2011

This is sooooo simple!  I use a small cheat on this one.  I use Better Than Bouillon for the chicken stock.  I add it to pasta water to make the simple, flavorful sauce.   I always keep this on hand, I just love using it in quick dishes such as this.  This pasta is one of my boy’s fav’s.  I serve it with roasted pork, chicken, or grilled sausage.

Add shrimp, peas, broccoli, frozen spinach…whatever you like!  Top with fresh grated parmesan or romano cheese.

To start, choose a pasta…any kind you like….

Any of these would be excellent.  It’s a bit more fun when you use a cheese filled tortellini or mini ravioli…this time I used whole wheat spaghetti.
Pasta, olive oil, fresh garlic, dried oregano, bouillon, and fresh grated parmesan cheese….that’s it!  Put a large pot of salted water on medium high heat and cook the pasta according to package directions less two minutes.  Cook time for my spaghetti was 10 minutes, so I set the timer for eight.
When the timer goes off, carefully remove about 1 1/2 cups of water from the pot.  Drain the pasta, I let it sit in the sink until I’m ready for it. 
Into the hot pan, add olive oil, crushed garlic, and dried oregano.  Cook over heat for one minute.  (If you’d like to add raw shrimp, add the oil and cook the shrimp until pink, then add the garlic and oregano and cook an additional minute, remove cooked shrimp from the pan and cover with foil, set aside)   Red pepper flakes would be great here too:-)
Add the reserved pasta water to the pan, bring to a bubble over heat.
Add 2 teaspoons of the bouillon to the pot, stir until dissolved.  Pan should still be over heat.  (add thawed frozen peas, broccoli, or spinach here)

 

Add the pasta back to the pot.  Cook for 2 minutes.  The under cooked pasta will absorb the flavors in the broth…(add the cooked shrimp to the pot here)
Add the cheese to the hot pasta, mix well.  Enjoy!
Simplest Garlic and Cheese Pasta

½ lb. pasta, any kind, cooked according to package directions less 2 minutes. Reserve 1 ½ cups reserved pasta water before draining pasta.
2 tablespoons olive oil
2 large cloves fresh garlic, crushed
1 tablespoon dried oregano
2 teaspoons Better Than Bouillon
¼ cup fresh grated parmesan cheese

1) Cook pasta and reserve 1 ½ cups pasta water. Set aside.
2) Add olive oil, crushed garlic, and dried oregano to the hot pasta pot. Cook for one minute.
3) Add pasta water to pan. Add bouillon, continue to simmer. Add pasta to pot and cook for 2 minutes.
4) Remove from heat and add grated cheese and mix well. Makes about four one cup servings.

YUM!  Enjoy!
Angie

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Lima Bean Salad with Zucchini….

Posted by on November 8, 2010
This is a great salad to enjoy while we have such excellent zucchini around.  I just love different salads, I get bored with the typical lettuce/tomato/cucumber salad.  I use frozen baby lima beans, simply cook for about 8 minutes, drain and cool.  This is a great side to chicken or fish.  Enjoy!
Lima Bean Salad with Zucchini
1 16 ounce package lima beans, cooked, drained, and cooled
2 small zucchini, cut into small pieces
1 small red onion, diced
1 medium red pepper, seeded and diced
1 small bunch Italian parsley, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon granulated garlic powder
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1)  Using a large mixing bowl, add cooled lima beans through olive oil.  Toss gently to coat. 
2)  Add salt, garlic powder, and pepper.  Toss to coat.
3)  Add vinegar and mix well.  Makes about 10 1/2 cup servings.

Filed Under: Salads and Salad Dressings, Uncategorized | Tagged: Tagged With: , , ,