Do you ever find yourself in need of a quick, yet filling dinner that will appeal to everyone in the family or just for yourself? Well,then this is the dish!
I made it one night and fell in love. It’s definitely a meal I will make again and again. Oddly enough, it reheats quite well. I didn’t think it would with all that cheese but it most certainly did and even was a bit creamier than the first time around. Imagine that!
And it’s not expensive so if you’re on a budget, it’s a perfect meal. I thought I would miss the meat but that was not the case at all! Add a side salad and a chunk of bread and you’ll have a fulfilling meal to satisfy even the most discriminating palate.
Bon appétit!
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A Quickie
- Total Time: 20 mins
- Yield: 6 1x
Ingredients
Scale
- 12 oz. spaghetti
- 2 T. extra-virgin olive oil
- 3 cloves garlic, minced
- 3/4 C. heavy cream
- 3/4 C. chicken broth
- 3/4 C. shredded Italian cheese blend
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. chopped fresh parsley
Instructions
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
- Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.
- Prep Time: 5 mins
- Cook Time: 15 mins
