(Serves 4)
A few months ago, I broke my hand. My dominant hand as clearly God has a sense of humor. Doing day-to-day activities became nearly impossible with this injury, especially in the beginning. I learned to be lefty to get by, but I haven’t been able to cook for quite a while. They say it will get back to 100% in a few more months, thankfully. In the meantime, I am getting back into the kitchen with some easy dinners that don’t require tons and tons of chopping as my hand needs to get strength back.
This dish can be made from start to finish in 20 minutes and has minimal chopping making it a great easy weeknight dinner. You can use any pasta you have on hand, I like spaghetti, but anything goes. The creamy alfredo style sauce is flavored with rosemary, onion, and garlic. The finished dish is warm and comforting, a nice end to a cold winter day.
You Will Need:
- 2 tablespoons butter
- ¼ onion, finely chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons flour
- 2 cups whole milk
- 2-3 cloves garlic
- ½ cup grated parmesan cheese, plus more for serving
- Kosher salt and black pepper
- 1 pound pasta, any variety
- Fresh parsley, for topping
Instructions:
- Bring a large pot of water to a boil, season liberally with salt and cook the pasta 1 minute less than package instructions.
- Meanwhile, in a large saucepan, melt the butter over medium heat. Cook the onion in the butter until softened, about 5-8 minutes.
- Once the onion is softened add the chopped rosemary and cook for a minute or two.
- Sprinkle the flour into the pan and whisk, until the flour is incorporated into the butter. Cook for 1-2 minutes.
- Whisk in the milk and allow to bring to a bubble. Grate the garlic into the pan using a handheld grater or microplane. Add the parmesan and whisk until incorporated. Season with salt and pepper.
- Simmer for about 5 minutes until thickened, stirring occasionally.
- Drain the pasta, reserving some of the cooking water. Return pasta to the hot pot, add the sauce and stir. Add a splash of the reserved pasta water, if needed.
- Top with fresh parsley and more parmesan cheese, if desired. Serve.
To make ahead:
Make the sauce entirely ahead of time, store in an airtight container in the fridge overnight. When it’s time for dinner, cook the pasta and heat the sauce in the microwave or on the stovetop. Marry the sauce with the hot pasta, adding a splash of pasta cooking water if needed. Top with parmesan cheese and parsley.
