Parmesan and Butter Pasta

Okay – I know it’s been FAR too long since I’ve blogged.  No real excuse.  Just life.  Kids.  Husband.  Job.  Dogs.  Just the normal stuff.  Trust me: I’ve been cooking! 

For the past few months (I won’t say how many), my house has looked like someone was losing a game a Jumanji.  Just a total wreck.  We have too much stuff!  Part of this is because we have owned several businesses through the years that helped us accumulate a bunch of stuff. 

Part of this is because we are pack rats. 

In the past couple of weeks, we’ve all been working on weeding out some of our junk.  It’s been exhausting, but it feels good!  We’ve thrown away a LOT of stuff, but we’ve also given some to friends (games, an Easy Bake oven, toys).  I’ve found some things that I had forgotten existed.  Some of those things were tossed since I obviously didn’t need them.  Some of them were celebrated – pictures and keepsakes.

In the middle of all of this cleaning, we still have a fully-functioning family.  That means I still cook all three meals pretty much every day. Going back to school after Christmas break meant that I was tired every evening, so I’ve cooked some really easy and quick – but really yummy meals.

This one, for example, took less than 20 minutes from start to finish – and that includes waiting for the water to boil!  It was delicious, filling, and both kids especially enjoyed it!  Winner!

Parmesan and Butter Pasta

1 pound of pasta (something substantial – I used cavatappi)

1 stick of butter

1 ½ cups of grated parmesan

Salt and black pepper to taste

1 – 2 heaping tablespoons of fresh, chopped parsley

Cook pasta in well-salted, boiling water.  Before draining, scoop out 1-2 cups of pasta water.  Drain pasta and leave in the colander.  Add the butter to the warm pot and melt over low heat.  Remove the pot from heat and add the pasta back to the pot. Toss in butter to coat all the pasta.  Add parmesan and 1 cup of the cooking liquid to moisten.  Season with salt and pepper and stir in parsley.  Add more cooking liquid, if needed.

Well Duh #1: I find that grated parmesan – even if it’s purchased already grated – works better than the kind from the green can.  The canned kind will work in a pinch, but it may end up clumping together in the bottom of the pot.

Well Duh #2:  I used dehydrated parsley because that’s what I had.  It was fine.

Well Duh #3:  While the pasta cooking liquid is ideal because it’s starchy and rich, don’t freak out if you forget and drain the pasta without reserving some cooking liquid.  Just add a little chicken stock.  Water will work, too.  It just won’t be as rich.

We loved this warm, hearty dish!  Elizabeth added some sriracha because Elizabeth adds sriracha to pretty much everything.  Like Picasso’s Blue Period, she’s currently in her Sriracha Period.  I’ve learned to look the other way and refrain from comment.  Christopher liked it just the way it was. That’s pretty much his personality about everything in life.  Michael (Low-Carb Lou) ate something else.  But that’s okay.  It works for our family!