Easy Weeknight Pasta V: Garlic Noodles

Do not use a non-stick coated pan for this.  The best part about this dish is the great flavor that is developed at the bottom of the pan when the noodles are cooked on high heat to caramelize a bit.  This will involve some sticking to the pan, but nothing too terrible to clean up afterwards if you are diligent about tossing and scraping the bottom of the pan while cooking.

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely minced
• 2 tablespoons soy sauce
• 1 teaspoon dark sesame oil
• 2 tablespoons fish sauce (or additional soy sauce, if you don't eat fish)
• 1 tablespoon brown sugar
• 1 lb chow mein noodles, ramen noodles, or spaghetti
• salt and pepper to taste

1. In wok or large sautee pan, heat the butter and vegetable oil on medium-high heat.
2. Add garlic and sautee until golden, 5-7 minutes.  Be careful not to burn garlic.
3. Add soy sauce, sesame oil, fish sauce, and sugar. Mix well and set heat to low to keep sauce warm.
4. Cook noodles until tender, according to package directions.  Drain and set aside.
5. Set the wok with the sauce on high heat.  When the sauce is bubbling again, add the cooked noodles and toss until the sauce is well distributed.
6. Cook on high for about 3 minutes, until the noodles in the bottom are slightly brown and crispy.  Toss again to brown some of the noodles on top.   Do this a couple of times to achieve browning on several of the noodles.  You might need to scrape the bottom of the pan every time you toss, as some of the noodles in the bottom will stick.  That is OK.  Just keep scraping and tossing every 3-5 minutes or so until you have a good amount of crispy noodles.

Easy Weeknight Pasta IV: One-pot Penne Alfredo

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 tablespoon garlic powder
• 1 can evaporated milk
• 28 oz vegetarian broth
• 1 lb uncooked penne
• 2 cups shredded Parmesan cheese
• salt and pepper to taste
• roasted veggies (optional)

1. In a large dutch oven, heat oil and butter in medium-high heat.
2. Add garlic powder, milk broth and penne.
3. Bring to a simmer.  Lower heat to low, cover, and cook for 15 minutes, until pasta is al dente.  Uncover and stir a couple of times during cooking.
4. Mix in cheese and salt & pepper, cover, and let sit for about 10 minutes.
5. Toss in roasted veggies, if using.