Description
A quick and delicious one pot pasta dish featuring garlic, butter, and cherry tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (spaghetti or your choice)
- 4 tbsp butter
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt the butter: Begin by placing a large pot on the stove over medium heat. Add 4 tablespoons of butter to the pot. Allow the butter to melt completely.
- Sauté the garlic: Once the butter is melted, add 4 cloves of minced garlic to the pot. Sauté the garlic for about 1-2 minutes until it becomes fragrant.
- Add the pasta and broth: Next, add 8 ounces of pasta to the pot. Pour in 4 cups of vegetable broth, ensuring that the pasta is fully submerged.
- Incorporate cherry tomatoes: Now, add 1 cup of halved cherry tomatoes to the pot.
- Bring to a boil: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook the pasta: Let the pasta cook for 10-15 minutes, or until it reaches an al dente texture.
- Add cheese and seasoning: Once the pasta is cooked, remove the pot from heat. Stir in 1/2 cup of grated Parmesan cheese, seasoning with salt and pepper to taste.
- Garnish and serve: Sprinkle chopped fresh parsley on top of the pasta before serving.
Notes
Pairs well with a side salad or garlic bread. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta, garlic butter, one pot meal, quick dinner, vegetarian recipe