This one had a lot going for it, but in the end it was just...pasta. That's all it tasted like. I added some additional garlic powder and that helped, but it was pretty blah.
- 4 cups vegetable broth
- 1 lb spaghetti
- 2 cups halved cherry tomatoes
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 5 fresh basil leaves
- 1/2 tsp crushed red pepper flakes
- kosher salt and fresh ground black pepper
- 1/4 cup freshly grated Parmesan cheese, for serving
In a soup pot with a tight-fitting lid, combine the first seven ingredients. Bring the mixture to a boil over medium-high heat, then cover and reduce the heat to medium. Cook, stirring frequently, until all the liquid has been absorbed and the pasta is fully cooked, 13-15 minutes. Season with salt and pepper. Serve topped with Parmesan cheese.
Serves 6
Prep Time: 5 minutes
Total Time: 20 minutes
Recipe from purewow.com
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