5 from 1 vote

Grown-Up Alphabet Pasta

 March 5, 2023

Do you remember eating alphabet pasta as a child? It was a fun way to learn the alphabet while enjoying a bowl of warm soup. Well, why should kids have all the fun? My Grown-Up Alphabet Pasta is a fun and modern take one the childhood classic. Made with chicken broth, garlic, shallot, and butter, finished with a generous sprinkle of Parmigiano Reggiano, it is a warm and cozy delight with every bite, And the best part? You can make it gluten-free by using orzo instead of the traditional alphabet pasta, so everyone can enjoy it!

A bowl of the grown-up alphabet pasta, sitting in a bowl on a countertop. A larger bowl of the pasta and a small plate of parsley sits next to the bowl

Want to know one part of motherhood that I didn’t expect? The nostalgia you feel when making your favorite childhood recipes for your kids. Not only does it bring joy to see your kids enjoying the same recipes that you loved when you were their age, but as they grow older, it makes you crave those recipes as well. Both as a taste of your childhood as well as theirs.

This Grown-Up Alphabet Pasta was partially born out of that nostalgia, and partially out of my love for my Pastina with Parmigiano. This recipe went viral earlier this year, and for a good reason. Not only is it creamy and delicious, but it’s also nostalgic, especially if you’re Italian!

And not only is this pasta recipe so delicious, but it’s also incredibly simple and easy. In fact, you only need a few simple ingredients to bring it to life. And if you’re anything like me, you may already have these ingredients sitting in your pantry, meaning that this recipe is ready to whip up on a moment’s notice. It’s the perfect, easy, weeknight dinner!

What You Need to Make This Easy Weeknight Dinner Recipe

  • Alphabet Pasta: The star of this recipe is, of course, the alphabet pasta! Alphabet pasta is wonderfully nostalgic, and
  • Butter: Butter and pasta are an unbeatable combination. If you want to make this recipe lactose-free, you can simply swap this out for dairy-free butter!
  • Garlic: As always, I highly recommend using fresh garlic in this recipe. Why? Because fresh garlic rub adds the best flavor! Minced garlic is okay if you are on a budget, but fresh is definitely best.
  • Shallot: Shallots add a rich flavor that truly brings this pasta to the next level.

A pot of the grownup alphabet pasta ingredients, sitting on a countertop
Let the pasta toast in the pan for about 3-4 minutes. This will give the pasta the best flavor!
  • Chicken Broth: Chicken broth makes this recipe perfectly creamy and comforting. If you want to add some extra gut healthy benefits, you can use chicken bone broth instead!
  • Parmigiano Rind: Don’t throw away your rinds! The parmigiano rinds add a rich, bold, cheesy flavor that tastes delicious in this recipe. This is technically optional, but I highly recommend it.
  • Sea Salt & Black Pepper: Of course, a pinch of sea salt and black pepper adds the perfect flavor to any pasta recipe!
  • Parmigiano Reggiano: I use BIG mountain of parmigiano in this recipe, so grate your cheese to your heart’s content and remember, more is more!

How to Make This Delicious & Cozy Pasta Recipe

To make this recipe, start by heating a large pot, on the stove, over medium heat, and add your butter to it. Next, once the butter has melted, add your chopped shallot and mashed garlic to the pot. Stir until the shallots soften, which should take approximately 5 minutes.

Then, add your dry alphabet pasta to the pot and stir until it’s coated in the butter. Continue to stir the dry pasta for about 3-4 minutes, until it starts to get golden in color and it smells nice and toasty. Then, add in your chicken broth, Parmigano Regiano rind (if using), sea salt, and pepper, and stir well.

A close-up image of a bowl of the grown up alphabet pasta, with parmesan cheese being sprinkled into it
Finally, top your finished pasta with the chopped parsley and grated Parmigiano Reggiano. Serve and enjoy!

Bring the mixture to a gentle boil, then turn down the heat to low and allow the mixture to cook for about 15 minutes, until most of the liquid has absorbed. Finally, stir in the Parmigiano Reggiano, serve, and enjoy! Store any leftovers in the fridge for up to 5 days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A bowl of the grown-up alphabet pasta, sitting in a bowl on a countertop. A larger bowl of the pasta and a small plate of parsley sits next to the bowl
Nut Free/Refined Sugar Free

Grow-Up Alphabet Pasta

5 from 1 vote
Nicole Modic
SERVES 6 Servings
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Do you remember eating alphabet pasta as a child? It was a fun way to learn the alphabet while enjoying a bowl of warm soup. Well, why should kids have all the fun? My Grown-Up Alphabet Pasta is a fun and modern take one the childhood classic. Made with chicken broth, garlic, shallot, and butter, finished with a generous sprinkle of Parmigiano Reggiano, it is a warm and cozy delight with every bite, And the best part? You can make it gluten-free by using orzo instead of the traditional alphabet pasta, so everyone can enjoy it!

Ingredients

  • 3 Tablespoons Butter or substitue non-dairy butter
  • 2 Shallots chopped
  • 3 Cloves Garlic mashed
  • 1 16 oz. Package Alphabet Pasta This is about 2 cups – I love this one!
  • 4 Cups Chicken Broth
  • 1 Parmigiano Reggiano Rind this is optional, but adds so much flavor!
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 1/2 Cups Parmigiano Regiano finely grated

Instructions

  • Heat a large pot, on the stove, over medium heat, and add your butter to it.
  • Next, once the butter has melted, add your chopped shallot and mashed garlic to the pot. Stir until the shallots soften, which should take approximately 5 minutes.
  • Then, add your dry alphabet pasta to the pot and stir until it's coated in the butter.
  • Continue to stir the dry pasta for about 3-4 minutes, until it starts to get golden in color and it smells nice and toasty.
  • Then, add in your chicken broth, Parmigano Regiano rind (if using), sea salt, and pepper, and stir well.
  • Bring the mixture to a gentle boil, then turn down the heat to low and allow the mixture to cook for about 15 minutes, until most of the liquid has absorbed.
  • Finally, stir in the Parmigiano Reggiano, serve, and enjoy! Store any leftovers in the fridge for up to 5 days.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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