Sarah's Spring Spaghetti
Ingredients: Dinner for Two
1/2 box of thick spaghetti
3 medium cloves of garlic - smashed
1 small onion - diced
4 stalks of asparagus - diced into 1/4 inch pieces
12 fresh green beans - cut in half
10 cherry tomatoes - cut in half
1 1/2 Tbsp Salt
1 Tsp Pepper
1 Tsp Italian Seasoning
1/3 Cup Chicken Broth
2 Tbsp Extra Virgin Olive Oil
1 Tbsp corn starch
2 Tbsp warm water
2 Tbsp Parmesan Cheese
Poor the extra virgin olive oil into a large skillet and heat over medium heat. While the oil is heating prepare your vegetables, wash, dry and cut to specified measurements above. Add onions to the oil and sweat until translucent, add remaining vegetables except for the tomatoes and sweat over medium-low heat. Season with 1/2 tbsp salt, pepper and italian seasoning.
Bring water to a boil with 1 Tbsp of salt. Once water is at a rapid boil break thick spaghetti in half and add to the salted water.
While pasta is cooking add 1/3 cup of chicken broth to the vegetables and began to heat over medium high heat. Cook for about 10 minutes until vegetables are all tender and pasta in 2 minutes from being done. Mix your cornstarch and warm water to prepare your thickening agent.
|See Sauce Consistency, now your sauce is thick enough|
Bring your broth to a boil over high heat and add the thickening agent to your sauce and stir, add the tomatoes as your sauce thickens.
Strain your pasta and cover with the vegetables and sauce. Cover with 1 Tbsp of the parmesan cheese each plate and enjoy hot!