I’m sharing my One Pot Garlic Pasta recipe that keeps this Garlic Parmesan meal meatless unless I add a favorite protein, and I toss in a clever pantry trick that will make you want to read on.
I love how Garlic Parmesan Pasta happens almost by accident. I start by softening minced garlic till it smells ridiculous, then toss everything together with a big handful of freshly grated Parmesan cheese so it clings and gets a little saucy.
It’s my go to One Pan Pasta Dish when the week runs me over, and honestly one of those Fast Pasta Recipes Easy Dinners that somehow impresses folks without trying. Its messy, a little forgiving, and kids usually ask for seconds.
Im not great at timing, so if I burn it once or twice you can still save it.
Ingredients
- Starchy comfort food mostly carbs for energy, little fiber unless whole grain, very filling
- Gives bold savory bite, has antioxidants and allicin, may boost immunity, not sweet
- Aged cheese, it’s packed with protein and calcium, salty and umami rich, high fat
- Olive oil gives healthy fats and fruitiness, butter adds creamy richness and saturated fat
- Milk adds calcium and lighter creaminess, cream makes sauce decadently rich and higher calorie
- Lemon adds bright acidity, parsley brings fresh herb note and a bit of vitamin C
Ingredient Quantities
- 12 oz (340 g) pasta like linguine or spaghetti
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 large garlic cloves minced
- 3 cups low sodium vegetable or chicken broth
- 1 cup whole milk or 1/2 cup heavy cream for richer sauce
- 1 1/2 cups freshly grated Parmesan cheese packed plus extra for serving
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley for garnish
- Juice of 1/2 lemon optional
How to Make this
1. In a large deep skillet over medium heat add 2 tbsp olive oil and 2 tbsp unsalted butter; when butter melts add 4 large cloves garlic minced and saute 30–60 seconds until fragrant but dont let it brown.
2. Add 12 oz (340 g) pasta (break long pasta in half if your pan is small) and pour in 3 cups low sodium vegetable or chicken broth so the pasta is mostly covered; bring to a boil.
3. Reduce heat to a gentle simmer and cook uncovered, stirring every couple minutes so pasta doesnt stick, until pasta is al dente and most of the broth is absorbed, about 9–12 minutes (times vary with pasta shape).
4. Stir in 1 cup whole milk or 1/2 cup heavy cream for a richer sauce and simmer 1–2 minutes to warm and loosen the sauce.
5. Remove skillet from heat and immediately stir in 1 1/2 cups freshly grated Parmesan cheese a handful at a time until it melts into a smooth sauce; if sauce seems too thick add a splash of extra broth or milk to loosen it. Freshly grated cheese is a big difference, pregrated can get grainy.
6. Season with 1/2 tsp kosher salt plus more to taste (remember Parmesan is salty), 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want a little heat.
7. If you like a bright lift, stir in juice of 1/2 lemon now, taste and adjust salt/pepper.
8. Garnish with 2 tbsp chopped fresh parsley and extra Parmesan for serving. Serve hot, and if the sauce tightens up later add a splash of milk or broth to revive it.
Equipment Needed
1. Large deep skillet or wide saute pan, about 12 inch
2. Wooden spoon or heatproof silicone spatula for stirring and scraping
3. Measuring cups and measuring spoons (youll need a 1 cup and a 3 cup measure)
4. Liquid measuring cup or ladle for pouring the broth
5. Box grater or microplane for freshly grated Parmesan
6. Chef knife for mincing garlic chopping parsley and halving the lemon
7. Cutting board
8. Tongs for turning the pasta and serving
FAQ
Garlic Parmesan Pasta Recipe Substitutions and Variations
- Parmesan cheese: swap for Pecorino Romano (sharper and saltier, use a little less), or Asiago for a milder tang, or nutritional yeast or a vegan grated parm if you need dairy free.
- Whole milk / heavy cream: use half and half for a lighter sauce, or evaporated milk, or canned full fat coconut milk for dairy free (it will add a slight coconut note).
- Broth: replace with equal parts water plus 1–2 tsp bouillon or stock concentrate, or use low-acid white wine plus water for extra depth, or plain chicken/vegetable stock if that’s what you have.
- Pasta: any long noodle works like fettuccine, bucatini or spaghetti, or use penne/rigatoni if you prefer short pasta, and gluten free pasta or spiralized zucchini are fine swaps too.
Pro Tips
1. Grate your own Parmesan and add it off the heat, a handful at a time so it melts into a silky sauce. Pregrated stuff can get grainy, and if it starts to clump a splash of hot broth or milk will smooth it out.
2. Undercook the pasta by about 30-60 seconds so it finishes cooking in the sauce, that way the noodles soak up more flavor. Stir every few minutes so it wont stick, and if your pan is too small break the long pasta in half.
3. Keep the garlic from browning, lower the heat as soon as it hits the pan. Burnt garlic tastes bitter, but if you want more garlic punch, stir in a little extra minced garlic near the end and warm it gently.
4. Finish with acid and fat for balance: a squeeze of lemon at the very end brightens it, and a small pat of butter or extra cheese adds sheen and richness. If the sauce tightens later, revive it with a splash of warm milk or broth and stir gently.
Garlic Parmesan Pasta Recipe
I’m sharing my One Pot Garlic Pasta recipe that keeps this Garlic Parmesan meal meatless unless I add a favorite protein, and I toss in a clever pantry trick that will make you want to read on.
4
servings
647
kcal
Equipment: 1. Large deep skillet or wide saute pan, about 12 inch
2. Wooden spoon or heatproof silicone spatula for stirring and scraping
3. Measuring cups and measuring spoons (youll need a 1 cup and a 3 cup measure)
4. Liquid measuring cup or ladle for pouring the broth
5. Box grater or microplane for freshly grated Parmesan
6. Chef knife for mincing garlic chopping parsley and halving the lemon
7. Cutting board
8. Tongs for turning the pasta and serving
Ingredients
12 oz (340 g) pasta like linguine or spaghetti
2 tbsp olive oil
2 tbsp unsalted butter
4 large garlic cloves minced
3 cups low sodium vegetable or chicken broth
1 cup whole milk or 1/2 cup heavy cream for richer sauce
1 1/2 cups freshly grated Parmesan cheese packed plus extra for serving
1/2 tsp kosher salt plus more to taste
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes optional
2 tbsp chopped fresh parsley for garnish
Juice of 1/2 lemon optional
Directions
- In a large deep skillet over medium heat add 2 tbsp olive oil and 2 tbsp unsalted butter; when butter melts add 4 large cloves garlic minced and saute 30–60 seconds until fragrant but dont let it brown.
- Add 12 oz (340 g) pasta (break long pasta in half if your pan is small) and pour in 3 cups low sodium vegetable or chicken broth so the pasta is mostly covered; bring to a boil.
- Reduce heat to a gentle simmer and cook uncovered, stirring every couple minutes so pasta doesnt stick, until pasta is al dente and most of the broth is absorbed, about 9–12 minutes (times vary with pasta shape).
- Stir in 1 cup whole milk or 1/2 cup heavy cream for a richer sauce and simmer 1–2 minutes to warm and loosen the sauce.
- Remove skillet from heat and immediately stir in 1 1/2 cups freshly grated Parmesan cheese a handful at a time until it melts into a smooth sauce; if sauce seems too thick add a splash of extra broth or milk to loosen it. Freshly grated cheese is a big difference, pregrated can get grainy.
- Season with 1/2 tsp kosher salt plus more to taste (remember Parmesan is salty), 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want a little heat.
- If you like a bright lift, stir in juice of 1/2 lemon now, taste and adjust salt/pepper.
- Garnish with 2 tbsp chopped fresh parsley and extra Parmesan for serving. Serve hot, and if the sauce tightens up later add a splash of milk or broth to revive it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 425g
- Total number of serves: 4
- Calories: 647kcal
- Fat: 26.8g
- Saturated Fat: 12.8g
- Trans Fat: 0.12g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 54.5mg
- Sodium: 1105mg
- Potassium: 498mg
- Carbohydrates: 64.3g
- Fiber: 2.6g
- Sugar: 3.8g
- Protein: 27.2g
- Vitamin A: 655IU
- Vitamin C: 0.5mg
- Calcium: 495mg
- Iron: 1.2mg
