Adapted from Rachel Ray
5 cups chicken broth and another 1/2 cup for later
2 Tbsp. olive oil
2 tbsp. butter
3 tbsp. minced garlic
1 pound spaghetti (I broke the spaghetti sticks in half because they would not fit in my skillet otherwise.)
1 onion thinly sliced
1 zucchini chopped into thin sticks
1/2 cup carrots cut into thin sticks
(It would be better to error on more veggies than less in my book.)
2 tsp. thyme (I used crushed because its what I had, fresh would of course be best.)
salt and pepper
1/2 cup heavy cream
1 cup parmigan cheese (fresh is best)
2 Tbsp. fresh parsley chopped
In a saucepan simmer the broth over medium heat.
Meanwhile, in a large skillet heat the olive oil with the butter over medium-high heat. Stir in the garlic and the spaghetti and toast lightly for about two minutes. Add the onion, carrots, zucchini, and thyme. Add salt and pepper to taste. Cook until the veggies soften a little, but are still firm. (About five minutes.) Add the 1/2 cup broth and cook until completely absorbed.
Cook like you're making a risotto and add broth a little at a time until absorbed and spaghetti is al dente. This takes about 12 minutes.
Stir in the cream, parsley, and the cheese and stir until combined. Serve.