Welcome to the winter semester, and welcome back to The Student Chef! After the passing of the holidays, the winter months tend to be long, dreary and cold. So, to bring some colour back into everyone’s lives, I present to you garlic butter noodles. I added some chopped broccoli, corn and onions to give the pasta some much needed colour and nutrition, which we all could use.
This pasta is quick, easy and comforting; the perfect trifecta for busy winter days when you don’t want to do much of anything. It’s warm and satisfying, and it’s not overly complicated — something sure to lift your spirits and maybe even impress your roommates. I didn’t include many specific measurements in this recipe because it’s meant to be customizable. Use your favourite vegetables in whatever quantities you prefer, with as much pasta as you want. It’s completely up to you.
Whether you’re making a simple dinner or packing up leftovers for lunch, these noodles are a versatile go-to that’ll keep you fueled through the chilly weeks ahead. Let’s dive into the recipe and bring some warmth to this winter season!
Recipe ingredients
- 12 oz long, dried pasta (spaghetti or linguine)
- Butter
- Olive Oil
- Salt
- Parmesan Cheese
- 5 Garlic cloves, minced
- Chopped vegetables
- Chopped onions
- Grated parmesan cheese
Preparation instructions
- Bring a large pot of salted water to boil. Cook the pasta according to its package instructions, for around 10 minutes.
- Heat butter and olive oil in a large skillet over medium-high heat, and add onions and garlic. Fry until aromatic, or until the onions begin to turn translucent. Add the rest of your vegetables and fry for another minute.
- Drain your noodles, reserving some of the pasta water in a small dish. Drizzle olive oil over the pasta, and add the oil coated noodles to your pan. Toss to coat.
- If the pasta seems too dry, add some of the reserved pasta water. Serve warm topped with grated parmesan cheese.
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