Edit ModuleShow Tags

FreshTartSteph Recipe: Quick Pasta with Cream & Garlic


Published:

Inspired by a recent David Tanis/New York Times column about the beauty of having a quick, satisfying pasta in your repertoire, I thought I'd share my recipe—if you can even call it that—for the pasta I make for my son at least once a week. Like the Tanis recipe, this dish comes together quickly, with ingredients easy to keep on hand, and delivers fast, filling comfort on a cold, busy day.

Or night! I was so taken by the idea of having a go-to dish to make after a sparkly evening out, when it's very possible that you were offered a lowball glass of Cheetos, but not actual real food to absorb the perfect cocktails you sipped for too many hours. (I love you Marvel Bar, but I am ready to eat my hat by the time I get home from a lovely evening in your presence.)

If you're gluten-free, you can substitute gluten-free pasta. (Or, just make yourself a fried egg, with loads of hot sauce, which is what I often do. But that's a different post...)
 

Quick Pasta with Cream & Garlic

Serves 2-4

1/2 lb. dried spaghetti
1 Tbsp. butter
1 clove garlic, minced
pinch of red pepper flakes (optional)
1/2 c. heavy cream
salt
1/4 c. Parmesan cheese, plus more for serving
freshly ground black pepper

Cook pasta in boiling, salted water according to package instructions.

While the pasta cooks, heat a small skillet over medium-low heat. Add butter and when it's hot, add the garlic and red pepper flakes (if using) and gently saute until garlic is softening but not browned, about 3 minutes. Stir in the cream and a generous sprinkle of salt. Simmer for 1-2 minutes, stirring a few times, then remove from heat and set aside.

When pasta is done, just before draining it, reserve 2 Tbsp. of the pasta cooking water. Drain the pasta, return it to the pot, and add the garlic cream, Parmesan cheese, pasta cooking water, a sprinkle of salt, and a few grinds of black pepper. Toss until sauce is creamy and pasta is coated. Serve immediately with more cheese, if desired.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

A True Farm-to-Table Dinner: Cedar + Stone Celebrates Farmers

Farmers get a special "thank you" dinner at JW Marriott's Cedar + Stone, Urban Table restaurant at Mall of America

Minnesota Wine Country: What’s New at the Minnesota State Fair

Enjoy local wines, hard cider, wine slushies, free food and wine demos and more at the Great Minnesota Get-Together

The Best (and Worst) Food Delivery Services

Twin Cities restaurant-to-your-door services, ranked

Gamertainment Go-Tos

Check out eight Twin Cities eateries to get your game on

New Specialty Brews and Beverages at the 2018 Minnesota State Fair

Quench your thirst with 40 specialty brews and beverages—here is a complete list of the 27 new and 13 returning beverages found only at this year’s Great Minnesota Get-Together

New Hotel, Great Restaurants: Stillwater Is Blowing Up

Lora Hotel, Feller Restaurant, Pearl and the Thief—what's going on in Stillwater!?

North Loop Destination: Fairgrounds Coffee & Tea

Espressos, teas, cold brews, and elixirs mean there’s something for everyone at North Loop’s new coffee and tea café

Berry Love Plus Berry Shortcake with Lime Whipped Cream Recipe

Everyone loves berries—including Justin Timberlake, the creator of the "brasberry"—but it just so happens the Twin Cities loves them more than most

3 Things to Eat This Week: July 25-29

Eat like a kid in summer: root beer popsicles, corncobs, Cubanos
Edit ModuleShow Tags
Edit ModuleShow Tags