I made this to change things up a little and really liked it! I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.
Ingredients
- 12 oz spaghetti
- 1 small carton of mushrooms, thinly sliced
- 2 zucchini, thinly sliced and halved or quartered
- 2/3 cup peas
- 2 TB chopped garlic
- 2 sprigs thyme or 1 TB dry thyme
- Kosher salt and freshly ground black pepper an greek seasoning, to taste
- 1/3 cup grated Parmesan
- 1/4 cup 2% milk
- 4 cups of chicken broth or water
Instructions
- In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
- Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
- Serve immediately.
Notes:
- I originally poured the milk and cheese in together but the cheese melted in big clumps. I suggest sprinkling the cheese in as you stir to more evenly distribute it. And to top your serving with a pinch as well!
- You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat! I served chicken breasts on the side!
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