One Pot Creamy Garlic Pasta
A quick, cozy pasta dinner made in one skillet with fresh garlic, milk, Parmesan, and simple pantry ingredients.
Equipment
- large deep skillet
- Wooden spoon
- Measuring cups and spoons
- Fine grater
Ingredients
- 225 grams dry spaghetti or linguine
- 1 tablespoon unsalted butter
- 5 cloves garlic Finely minced
- 2 cups whole milk
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon fine salt Plus more to taste
- 0.25 teaspoon freshly ground black pepper
- 0.75 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley Chopped
- 0.25 teaspoon red pepper flakes Optional
Instructions
- Melt the butter in a large, deep skillet over medium heat. Add the garlic and cook for about 45 seconds, stirring constantly until fragrant but not browned.
- Pour in the milk and broth. Add the dry pasta, Italian seasoning, salt, black pepper, and optional red pepper flakes.
- Bring the mixture to a gentle simmer. Stir frequently as the pasta softens, then cook for 10 to 12 minutes until tender with a slight bite.
- Remove the skillet from the heat. Add the Parmesan cheese gradually, tossing until the sauce becomes glossy and coats the pasta.
- Finish with fresh parsley and serve immediately while hot.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Add warm milk or broth if the pasta becomes too thick.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or broth.