55 Ratings
  • 4 star values: 26
  • 5 star values: 16
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

This recipe was a frequent favorite when I was in college, because it is made with ingredients most students have in their kitchens. I have made this with low fat ingredients, and it works very well. Since I have gotten older, I have added chicken and shrimp to the recipe; it is very adaptable. Easy, tastes wonderful, but not very easy on the waistline.

Heather
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Cook pasta in boiling salted water until tender. Drain.

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  • To a saucepan, add butter or margarine, salt, milk, and Parmesan cheese. Cook over low heat until combined. Pour mixture over pasta, and serve.

Nutrition Facts

784 calories; 18.7 g total fat; 201 mg cholesterol; 682 mg sodium. 124.4 g carbohydrates; 28.4 g protein; Full Nutrition


Reviews (42)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/10/2007
I was just cooking for myself tonight and was planning on just eating buttered noodles but I stumbled across this recipe when the noodles were boiling and opted to try it out! I used 4 ounces of bow tie pasta and added a bit over a cup of frozen corn (was finishing off the bag) right before the noodles were finished cooking. While they were draining in the colander I put 1 T leftover garlic butter (light margarine mixed with garlic powder and dried parsley) 1 T leftover white wine and 2 T milk in the pan I'd used to cook the noodles and let that simmer for a minute or so. Stirred in 1 T freshly grated parmesan (I have one of those little zester graters). Stirred the noodles and corn back into the sauce along with a healthy dose of pepper poured it on a plate and grated another tablespoon of parmesan over it. It made quite a large plate of pasta (could someone seriously eat 8 ounces like the recipe says?) and was delicious! Better than plain buttered noodles and quite delicate. I don't think it was too unhealthy either (the light margarine had 5 g fat the parmesan had about 4 then whatever fat was in the noodles and corn). I really liked the corn with it too. I will definitely make this in the future thanks for the idea!
(12)

Most helpful critical review

Rating: 1 stars
05/06/2006
I did not like this at all it had way to much graclic for me
55 Ratings
  • 4 star values: 26
  • 5 star values: 16
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
10/25/2003
This would be the recipe I lived on while pregnant. My daughter and I still eat pasta this way all the time. It is fast simple and children love it. Experiment with the type of cheese you use. If you can find it Myzithra cheese is the best. Keep in mind this recipe is designed for those that can't or don't cook. If you were looking for something to wow the taste buds and send you into convulsions of pasta pleasure you probably need to try something a little more complicated. If you are looking for fast simple and easy go with this.
(30)
Rating: 4 stars
08/13/2008
Heather this seriously is one of my favorite comfort foods. And like Taylor said I prefer it with garlic powder and just a bit of catsup mixed in. And no I didn't drink a whole bottle of peppermint schnaps; I believe it was bourbon. Thank you!!
(15)
Rating: 5 stars
10/10/2007
I was just cooking for myself tonight and was planning on just eating buttered noodles but I stumbled across this recipe when the noodles were boiling and opted to try it out! I used 4 ounces of bow tie pasta and added a bit over a cup of frozen corn (was finishing off the bag) right before the noodles were finished cooking. While they were draining in the colander I put 1 T leftover garlic butter (light margarine mixed with garlic powder and dried parsley) 1 T leftover white wine and 2 T milk in the pan I'd used to cook the noodles and let that simmer for a minute or so. Stirred in 1 T freshly grated parmesan (I have one of those little zester graters). Stirred the noodles and corn back into the sauce along with a healthy dose of pepper poured it on a plate and grated another tablespoon of parmesan over it. It made quite a large plate of pasta (could someone seriously eat 8 ounces like the recipe says?) and was delicious! Better than plain buttered noodles and quite delicate. I don't think it was too unhealthy either (the light margarine had 5 g fat the parmesan had about 4 then whatever fat was in the noodles and corn). I really liked the corn with it too. I will definitely make this in the future thanks for the idea!
(12)
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Rating: 5 stars
09/21/2008
gotta say I lived off this in college too! Even works with the cheese from a green can if necessary (it's cheaper). Throw in some cooked frozen broccoli to make your mom happy too!
(11)
Rating: 3 stars
06/26/2003
This was alright... a little plain. We added onions and ham trying to spruce it up a little but not to much avail.
(10)
Rating: 5 stars
03/30/2004
Quick easy easy to find ingredients. Great taste... can't really ask for anything more.
(8)
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Rating: 5 stars
10/16/2009
My family rates this recipe as 5 stars. I do recommend doubling the sauce for a pound of pasta. (We like to dip our bread in it;-D)
(7)
Rating: 5 stars
08/03/2010
Good taste with few ingredients. We threw some chicken and Italian seasonings and it made a wonderful pasta dinner!
(6)
Rating: 4 stars
07/30/2010
Great easy recipe I threw in some flour to thicken it because it seemed a little runny.
(6)