RECIPE SIX: ONE POT GARLIC PARMESAN PASTA
Adapted from Recipe by Kristin Maxwell



YIELDS FOR SERVINGS

  • 1 tbsp. olive oil
  • 2 tbsp. minced garlic
  • 2 tbsp. butter
  • 8 oz. dry linguine noodles
  • 2 cups low-sodium chicken stock
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup milk/cream
  • 1/4 cup fresh shredded Parmesan cheese
  • 1 tsp. chopped fresh parsley leaves
  • 2 tbsp. TeaVino Citrus Chamomile tea (ground)
  1. Heat olive oil in a 12 inch skillet over medium high heat. Add garlic. Stir and cook until garlic becomes fragrant and just starts to brown; about 1 minute. Add pasta, salt, pepper, butter, chicken stock and milk/cream. Stir and bring to a boil.
  2. Reduce heat to medium-low, cover and simmer for 20 minutes or until pasta is tender.
  3. Remove from heat, toss pasta, ad stir in Parmesan Cheese.
  4. Sprinkle parsley and ground tea over the top. Divide into bowls ad serve hot.