SPAGHETTINI PASTA RECIPES

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SPAGHETTINI WITH SPINACH AND GARLIC-PARMESAN CREAM RECIPE ...



Spaghettini with Spinach and Garlic-Parmesan Cream Recipe ... image

Spaghettini cooks extra quickly and is an elegant pasta with this luscious garlicky sauce.Plus: Pasta Recipes and Tips

Provided by Melissa Rubel Jacobson

Total Time 25 minutes

Yield 4

Number Of Ingredients 8

3/4 pound spaghettini
One 10-ounce bag washed spinach
3 tablespoons extra-virgin olive oil
10 garlic cloves, halved lengthwise
3/4 cup heavy cream
1/2 teaspoon thyme
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente. About 30 seconds before the spaghettini is done, add the spinach to the pot. Drain the spaghettini and spinach, reserving 1/4 cup of the pasta cooking water. Return the pasta and spinach to the pot.
  • Meanwhile, in a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 8 minutes. Add the cream and thyme and simmer over low heat until the garlic is tender, about 5 minutes. Remove from the heat. Whisk in the 1/3 cup of Parmigiano-Reggiano and season with salt and pepper.
  • Add the garlic cream to the pasta along with the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer the pasta to bowls and serve, passing extra grated cheese at the table.

SPAGHETTINI WITH ONIONS, SCALLIONS, AND GARLIC - PASTA RECIPES



Spaghettini with Onions, Scallions, and Garlic - Pasta Recipes image

Supporting players become stars in a simple spaghettini recipe that gives onions, scallions, and garlic a chance to shine.

Provided by DELISH.COM

Categories     dinner    lunch    main dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 8

1/4 lb. sliced bacon
2 large onions
1/2 tsp. salt
6 scallions
4 cloves garlic
1 3/4 c. canned low-sodium chicken broth or homemade stock
3/4 lb. spaghettini
1/2 c. grated Parmesan

Steps:

  • In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat or, if you don't have 3 tablespoons, add enough olive oil to make up the amount. Put the pan over moderately low heat. Add the onions and 1/4 teaspoon of the salt. Cook, covered, for 5 minutes. Uncover the pan and continue cooking, stirring occasionally, until the onions are golden, 10 to 15 minutes. Stir in the scallion bulbs and the garlic; cook 2 minutes longer, stirring occasionally. Add the broth and bring to a simmer. Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until almost done, about 9 minutes. Drain the spaghettini and add it to the simmering broth. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and the remaining 1/4 teaspoon salt. Toss with the bacon and scallion greens.

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