Spaghetti Primavera

Spaghetti Primavera

Adapted from Rachel Ray

Ingredients:
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

Directions:

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.

Two Recipes- Wild Rice Potato Soup and Linguine with Garlic Sauce

Potato Wild Rice Soup

Adapted from Taste of Home cookbook Simple & Delicious

Ingredients:

1 package long grain and wild rice mix

2 cups diced potatoes (I used Yukon Gold)

½ cup diced onion

2 cups chicken broth

2 cups milk

1 can cream of mushroom soup

8 ounces Velveeta, cubed

½ pound bacon cooked and diced

In a large saucepan cook potatoes, onion, and rice mix in the chicken broth for as long as the instructions on the rice say and until the potatoes are tender.

Add milk, cream of mushroom soup, and Velveeta.  Stir until smooth.  Serve with bacon as a garnish.

I also added cooked corn to mine, but you don’t have to.

Linguine with Garlic Sauce

Adapted from Taste of Home cookbook Simple & Delicious

Ingredients:

Small box of uncooked linguine

½ pound cooked bacon, diced

5 cups fresh baby spinach

½ cup chopped ion

1 tsp. minced garlic

1 1-4 cups milk

1 package of cream cheese, cubed

2 Tbsp. butter

½ tsp. salt

¼ tsp. ground nutmeg

¼ tsp pepper

1 small jar artichoke hearts (optional)

Cook linguine according to package directions. 

Meanwhile, heat 2 Tbsp. of olive oil in a small pan.  Sauté the spinach, onion, and garlic until tender.  About 2 minutes.  Add the milk, cream cheese, butter, salt, nutmeg, and pepper.  Stir until smooth.  Stir in the bacon and the artichoke hearts. 

Drain pasta and toss with sauce.