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One-Pot Creamy Broccoli Pasta

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie
½ cup chopped red onion
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
2 cups bite sized pieces broccoli florets
2 cups vegetable broth
1 ¼ cups whole milk
1 cup shredded cheddar cheese
Kosher salt to taste
ground black pepper to taste
Toppings
chopped fresh Italian parsley
sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

The Ultimate Chicken Noodle Soup

Nothing says winter more than a comforting bowl of delicious chicken noodle soup. This recipe will become your go-to favorite as soon as you try it!

6 servings

2 tbsp extra-virgin olive oil + another splash
1 medium onion, chopped
3 garlic cloves, minced
2 zucchini, cute into 1/2 inch cubes
2 medium carrots, cut into thin rounds
2 celery ribs, cut into 1/4-inch-thick slices
2 quarts low sodium chicken broth
1 tbsp freshly squeezed lemon juice
1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
8 oz dried egg noodles (use the shape you like the best)
1 1/2 cups shredded roasted chicken
Kosher salt and freshly ground black pepper to taste
1 handful fresh flat-leaf parsley, finely chopped

Roast the chicken with this recipe: https://newmm2019.wpengine.com/perfect-roast-chicken/
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook for a few minutes until fragrant and translucent. Add another splash of olive oil, the zucchini, carrots and celery. Cook for another 5 minutes, stirring throughout. Once the veggies have softened a bit stir in the broth, lemon juice and thyme. Raise the heat to medium high and bring to a boil. Add the pasta and cook until it’s soft. Add the chicken (*see notes) and continue to cook until it’s warmed through. Season with salt & pepper to taste. Sprinkle with the parsley before serving.

When shredding the roasted chicken allow some of the skin into the mix, this will add so much extra flavor to your soup!

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce

Ingredients

Directions

~ Marla Meridith

Vegetable Hakka Noodles

Ingredients

Directions

~ Marla Meridith