Add other quick-cooking veggies, like chopped asparagus, chopped or shredded zucchini, frozen peas, or jarred roasted red peppers.
Add bocconcini or mozzarella pearls toward the end of cooking.
If you have any leftover meat like shredded chicken, cooked bacon, or cooked sausage you can add this toward the end of cooking
Stir in a few generous spoonfuls of pesto at the end of cooking.
Swap out the linguini for bucatini, spaghetti, or any other pasta that cooks in about nine to 10 minutes.
Unless I’ve added leftover meat during cooking, I usually serve this pasta topped with some form of protein. Lemony chicken breasts, salmon fillets or shrimp.
Ingredients
1 lb thin spaghetti or angel hair (broken in half)
4 cups chicken or vegetable stock
1 onion (chopped)
3 cloves garlic (pressed)
1 c. fresh basil
1 container cherry tomatoes (halved)
1/2 c. sun-dried tomatoes
1 tbsp Italian herb bouillon
3 tbsp olive oil (or sun-dried tomato oil)
1 lemon (juiced), salt and pepper to taste
Finish with:
1/3 c. heavy cream
1 1/2 c. shredded parmesan
Preparation
In a large pot or skillet, add sun-dried tomato oil and sun-dried tomatoes, followed by the cherry tomatoes, onion, garlic, basil, and Italian bouillon.
Add Pasta and Broth: Place the thin spaghetti on top, then add the chicken stock and lemon juice.
Bring to a boil, stir briefly, cover, and cook for 8 minutes, stirring halfway through until the pasta is cooked and liquid is absorbed.
Remove from heat and stir in the heavy cream and parmesan until creamy. Garnish with fresh basil. and extra shaved parmesan.
main ingredients:
type of dish:
dinner
cuisine:
Italy
specific recipes:
quick-and-easy
Type of meal:
lunch
