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 ½ 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.
Calories: 145kcal | Carbohydrates: 10g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 1815mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 1mg
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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