Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Spaghettini With Baby Peas
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- #96429
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 ounces spaghettini pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1 cup frozen baby peas, thawed
1/2 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon salt, or to taste
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
freshly ground black pepper (optional garnish)
freshly grated Parmesan cheese (optional garnish)
directions
Bring a large pot of salted water to a boil over high heat; add salt, then the spaghettini.
When the water returns to a boil, stir occasionally to separate the spaghettini. Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until al dente.
While the spaghettini is cooking, heat the oil in a large nonstick saute pan over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken broth, peas, salt, and pepper; stir gently until heated through, about 1 minute. Remove from the heat.
When the spaghettini is done, drain well; return to the pot. Add the chicken broth mixture; toss gently over medium heat until heated through. Add the Parmesan and butter; toss just until the butter is melted. Taste and adjust the seasoning.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
July 29, 2013
Simplicity! A great side dish that is light and simple to throw together last minute. I can never find spaghettini so I just break regular spaghetti noodles into small pieces. Would work well with other pasta too I imagine but I like the thin pasta best.