College Student's Gourmet Pasta

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 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 schnaps; I believe it was bourbon. Thank you!!

This was alright... a little plain. We added onions and ham, trying to spruce it up a little, but not to much avail.

Used 8 oz. Pastina, added our usual garlic and onion powders, subbed ketchup for the milk and had a lovely little lunch with Linda McLean, who ate about 18 Deep Fried Oreos and drank an entire bottle of Peppermint Schnapps while I was slaving over this favorite recipe of hers. I think next time I'll lock the liquor cabinet and use the milk instead of the ketchup... or take her out to lunch instead. Thanks, Heather:)

Quick, easy, easy to find ingredients. Great taste ... can't really ask for anything more.

absolutely delicious for what it is... a simple, relatively delicious and cheap recipe! i'm in college now and i live on this recipe. thanks Heather!

gotta say, I lived off this in college too! Even works with the cheese from a green can, if necessary (it's cheaper). Throw in some cooked frozen broccoli to make your mom happy, too!

So simple, and just delicious. I made the following modifications. I did not have garlic salt, so I used garlic powder and added a bit of salt and pepper. I also doubled the parmesan and recommend using a good parmesan (not the green container stuff that has been sitting in your fridge). I only had skim milk on hand and it was fine, but next time I will use half n' half. This is so much easier then my usual alfredo and really just as good. I suggest tossing it with some tortellini and pairing with a green veggie and some kielbasa. THANKS

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 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!

I've made this for years, I just called it Poverty Pasta because we usually make it before payday. The only thing I do differently is leave out the milk, and use garlic powder, not salt then add the S&P separate. It's super quick when you are limited on time, too. Add frozen peas to the pasta water when cooking and then you have your veggies too. Another reviewer had it right, this isn't meant to be "gourmet",just good when you need it.