College Student's Gourmet Pasta40 Reviews
“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.” - by Heather
Original recipe yields 2 servings
- Cook pasta in boiling salted water until tender. Drain.
- To a saucepan, add butter or margarine, salt, milk, and Parmesan cheese. Cook over low heat until combined. Pour mixture over pasta, and serve.
Amount Per Serving (2 total)
- 784 cal
- 18.7 g
- 124.4 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"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..." See more 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."
"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..." See more schnaps; I believe it was bourbon. Thank you!!"
The Bunny Chef
"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..." See more 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!"
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