October 29, 2017
This recipe will help you get through a busy week!
In a large stockpot over medium high heat, combine the uncooked spaghetti, mushrooms, zucchini, peas, garlic, thyme, chicken broth and 2 1/2 cups water; season with salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.
Stir in most of the Parmesan and the heavy cream, cook until thickened.
Serve immediately, garnished with the extra Parmesan and freshly chopped basil.
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