Prep 15 mins
Cook 15 mins
From Everyday with Rachael Ray Magazine.
- 5 -6 cups chicken broth (vegetable broth works, too)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 garlic cloves, chopped
- 1 lb spaghetti
- 1 onion, halved and thinly sliced
- 2 carrots, cut into thin sticks
- 1 zucchini, cut into thin sticks
- 2 tablespoons fresh thyme leaves, chopped
- salt & fresh ground pepper
- 1⁄2-3⁄4 cup dry white wine
- 1⁄2 cup heavy cream
- 1 cup parmigiano-reggiano cheese, grated
- 1 lemon, zest of
- 3 -4 tablespoons parsley, chopped (chives may be used, too)
- In a saucepan, simmer the broth over medium heat.
- In a large, deep skillet, heat the olive oil and butter over medium-high heat. Stir in garlic. Add spaghetti and toast lightly, about 2 minutes. Add onions, carrots, zucchini, and thyme. Season with salt and pepper and cook until vegetables soften, stirring with tongs, about 5 minutes. Add wine and cook until completely absorbed.
- Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth, a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, as though you are preparing a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
- Stir the cream and cheese into pasta, remove from heat and stir for 1 minute longer, until cheese is melted and creamy.
- Serve pasta in shallow bowls, topped with lemon zest and parsley.