CARBS.
Caaaaaaaaaaaarbs! I don’t even care that technically it’s still summer. And that technically it’s been 103 degrees for the past 3 days. I’m ready for fall!
I’m ready for all things pumpkin, comfort food, and Ugg boots in the morning.
This pasta is my end of summer/intro to fall dish. While it’s still got the quick and easy aspect of light, summer dishes, it’s comforting beyond belief.
Pretty much anything with pasta and cheese counts as comfort in my book.
You should most definitely make this tonight for dinner.
I am. While I watch Bachelor in Paradise and waste two more hours of my life away. Please tell me you’re watching?? I just can’t with Joe. This stuff is scripted, right?!
Spaghetti w/ Parmesan Garlic Herb Sauce
- Yield: 2 1x
Ingredients
Scale
- ½ pound spaghetti (I used quinoa brown rice spaghetti)
- 1 cup freshly grated parmesan cheese
- 1 tablespoon chopped chives
- 1 tablespoon minced parsley
- 1 tablespoon chopped basil
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup minced garlic (about 8–10 cloves)
- ¼ teaspoon salt
- Juice from ½ lemon
Instructions
- 1) In a large pot of boiling salted water, cook the pasta according to package. In a bowl, combine the parmesan and herbs and set aside.
- 2) Meanwhile, in a saucepan over medium/high heat melt the butter. Add the oil, garlic, and salt. Cook for about 2 minutes until garlic is soft and becomes fragrant. Turn off heat and stir in the lemon juice.
- 3) Once pasta is cooked, toss with the garlic sauce. Add half of the parmesan herb mixture and toss again. Serve in two bowls and top with the remaining parmesan mixture. Serve immediately.
MONDAY!