Creamy Tuscan Pasta

• 分量: 2 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

8 oz dry thin spaghetti or angel hair

3 tablespoons butter

3 cloves garlic, minced

2/3 cup dry white wine (good enough to cook with)

2 cups chicken stock (I prefer low sodium)

1/2 cup half-and-half or heavy cream (whole milk can also be used)

8 oz jar sun-dried tomatoes packed in oil (oil drained*)

1/2 cup parmesan cheese (freshly grated)

1 lemon (zest and juice of)

fresh basil for garnish

1 tsp Italian seasoning

1/2 tsp freshly cracked pepper

1/4 tsp salt* (more if using low sodium chicken stock)

optional – 1/2 tsp red pepper flakes

手順

In a large, deep skillet over medium-low heat, add the butter to melt and garlic, sautéing until the garlic is fragrant, about 1 minute. Pour in the white wine, bring to a simmer, and reduce by half (about 3-5 minutes).

Pour in the chicken stock, half-and-half, seasonings, and sundried tomatoes, then turn the heat to medium-low and bring to a low boil, stirring occasionally.

Add the pasta, allowing it to sit for 30 seconds until you can maneuver it into the liquid without breaking the pasta.

Let pasta cook submerged in simmering liquid for about 5 minutes. Reduce the heat to a simmer and continue cooking until the pasta is al dente.

Add the parmesan, tossing the pasta to incorporate it until it has melted. Zest the lemon directly over the pasta and squeeze over the lemon juice. Top it with fresh basil and give everything a final toss before serving.