Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
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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.