Joel and I make pasta at least once a week, even though we know it's a ton of carbs. I try to meal plan as often as I can, but some weeks are lazier than others and I look for those easy, last-minute, dinner ideas. We paired this dinner with a sourdough baguette and a mixed green salad with a lemon vinaigrette. To top it all off, I picked up a bottle of sparkling water for a refreshing taste alongside the heavy pasta. I used pappardelle pasta for the noodle!
Pasta is an easy dish when you need quick dinner ideas.
- 1 lb pappardelle pasta (or pasta of choice)
- 3-4 minced garlic cloves
- Kosher salt + freshly ground pepper to taste
- 1 tablespoon of olive oil
- 1 package petite medley tomatoes
- 1 1/2 cups of organic heavy cream
- 1 tablespoon of butter
- 3/4 cup of freshly grated parmesan cheese, plus more for garnish on plates
- Basil or parsley (optional)
- Cook pasta of choice until al dente and set aside.
- Meanwhile, bring a saute pan over medium-low heat.
- Add a dash of salt, freshly ground pepper, and olive oil to the pan.
- Once the pan is hot, but not smoking, add the tomatoes first. Allow them to cook and blister slightly, adding a touch of olive oil as needed and moving the tomatoes around.
- Once the tomatoes are cooked and blistered, remove them from the pan and set them aside.
- Add the garlic and allow it to slightly brown, then add the heavy cream and butter.
- Whisk the mix around lightly, then slowly add the grated Parmesan cheese.
- You can add fresh herbs here. I didn't because I didn't have them on hand, but I typically use freshly chopped parsley in this dish.
- Turn the mixture to a low heat setting and let it thicken. You can add more cream and cheese as needed.
- Once the mixture has thickened but is not sticking to the bottom of the pan, add the pasta in handfuls at a time and toss into the sauce.
- Top off the pasta mixture with the blistered tomatoes and mix in before serving.
- Serve immediately.