Toasted Herbed Cut Spaghetti!
By: Kecia’s Flavor Breakthrough
April 15, 2014
I needed a quick yet tasty side dish to go with Shrimp and Crab Bake tonight. I was thinking a rice dish, but my Honey I think would prefer pasta. Of course I did potato last night, so this will be perfect. Quick, easy and oh so good! The herbs will balance well with the garlic and lemon in the Shrimp and Crab Bake. Oh dinner will be great again tonight!
- 2 tbsp. butter
- 1 cup cut spaghetti or vermicelli
- ¼ cup pine nuts
- 1 clove garlic minced
- 1 tbsp. Italian Herb paste
- 1 ½ cups chicken broth
- Salt and pepper to taste
In large skillet over medium heat melt butter. Add pasta and pine nuts, stir to coat and continue to cook stirring often until nuts and pasta begin to brown. Add garlic and herbs. Continue to cook for an additional minute or so, until the herbs become fragrant.
Add chicken broth, bring to a boil, reduce heat, cover and simmer for 20 minutes until liquid is absorbed and pasta is tender. Add salt and pepper to taste.
Sprinkle with some Parmesan cheese if desired.