Creamy Basil Margherita Spaghetti recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil 1 medium tomato, diced ½ medium onion, diced ¼ cup green onions, diced 6 cloves garlic, minced, or more to taste 1 cup chopped fresh basil 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups heavy whipping cream salt and freshly ground black pepper to taste 1 tablespoon granulated garlic, or more to taste 3 pinches ground thyme, or to taste 1 lemon wedge 1 (8 ounce) package angel hair pasta ½ cup Parmesan cheese
Nutrition Info
- 486.8 caloriescarbohydrate: 29.7 gcholesterol: 124.7 mgfat: 37.8 gfiber: 2.5 gprotein: 9.5 gsaturatedFat: 22.1 gservingSize: -sodium: 265.5 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Creamy Basil Margherita Spaghetti
Directions
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Heat olive oil in a medium frying pan over low heat. Add tomato, onion, green onions, and garlic. Reserve 2 tablespoons basil and add the rest to the frying pan. Cook for 5 minutes.
While vegetables cook, melt butter in a saucepan. Add flour and whisk for 2 minutes. Add 1 cup cream and continue to whisk for 1 to 2 minutes. Add salt and pepper. Add remaining cream and stir. Add granulated garlic, thyme, and a squeeze of lemon juice to the sauce.
Taste sauce and adjust seasonings if needed. Add cooked vegetables to the sauce, mix well, and simmer over low heat while pasta boils.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Mix Parmesan cheese and reserved basil together in a bowl.
Serve the pasta in a large plate or bowl. Ladle cream sauce over. Top with Parmesan-basil mixture and another squeeze of lemon juice.