Adapted from: Goddess of Scrumptiousness
Spaghetti in Garlic Gravy with Herbs and Cherry Tomatoes
8oz or half box/bag of spaghetti noodles
For the Garlic Gravy (Garlic Gravy?! How delicious does that sound?)
1/2 stick of unsalted butter
1 tblsp evoo (extra virgin olive oil)
4 large garlic cloves, minced
1 tblsp AP flour
1 1/4 c vegetable stock
1 tblsp fresh basil (unfortunately I only had dry)
salt and pepper to taste
1/8 c parsley
1/4 grated parmesean cheese
1 c whole or halved cherry tomatoes
Boil a pot with heavily salted water. (With all my pasta, I've learned to salt the water so much it literally tastes like salt water) Just a little tip I learned from the pro's over at Bon Apetit. You can use this water later to add a little more flavor to your pasta dish. Once, your water has boiled cook noodles until al dente. While noodles are cooking heat large saute pan over medium high heat. Add oil and butter, once the butter is melted add the minced garlic and saute until fragrant. Add in flour and cook for one minute. Add vegetable stock and boil until thickened. This is when I added all my spices. I never measure my spices I just season to taste. I added about 1/8 cup of salted pasta water. Drain pasta and add to saute pan. Cook an extra two minutes and let the pasta absorb the garlic gravy. Top with cheese and tomatoes, and voila you have one tasty pasta dish. Zac raved about this, he really enjoyed it. I hope you do too! It's a perfect cold weather meal.
Of course my pictures look nothing like the original! I was too excited and in a rush to take pictures, not to mention it was dark out when we got back from our walk!
Just looking at it makes me wish I had some right now
Linking up to: Lady Behind the Curtain
2 comments:
Sounds yummy! Keep those veggie recipes coming!!
Oh my gooooosh...this looks amazing!! I want some NOW!
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