Ingredients
Scale
- 8 ounces of your favorite pasta
- 4 cups of chicken broth
- 2 cloves of garlic, minced
- 1 cup of chopped vegetables (such as carrots and celery)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Optional: 1 cup of cooked chicken or shrimp
- Optional herbs: 1 tablespoon of fresh basil or thyme
- Substitutions: Use gluten-free pasta or vegetable broth for vegetarian options
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. This step always reminds me of the way Mama Lou would let the aroma of garlic fill the room, signaling the start of something delicious.
- Add the chopped vegetables and cook until they begin to soften, around 5 minutes. Stir in the chicken broth and bring to a gentle simmer.
- Add the pasta to the pot and cook according to the package instructions, ensuring it absorbs the flavors of the broth as it cooks.
- If using, add the cooked chicken or shrimp in the last few minutes to heat through. This was always Ouma’s favorite part, as she loved the tender bites of chicken nestled among the pasta.
- Season with salt, pepper, and your choice of herbs. Allow the dish to simmer for an additional 2 minutes to let the flavors meld together.
- Serve hot, garnished with fresh basil or thyme for added aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 8g
- Carbohydrates: 45g
- Protein: 10g
