Friday, February 19, 2016

Foodie Fridays: Easy Cheesy Spaghetti

I happened across this article about a spaghetti recipe that has gone viral, so I decided to check it out for myself.  The original recipe was modified to an even simpler version called Creamy Three-Cheese Spaghetti.  I used this modified version and made my own changes (less spaghetti and cream, more cheese).  The dish is quick and simple to make and is quite tasty on its own, but I had some Baked Mushroom and Greens Stuffed Tomatoes left over from our Valentine's Day brunch, so I served the spaghetti topped with one of the tomatoes.  When you cut open the tomato, its juices run into the pasta, and the filling can be stirred in as well.  The flavors of the tomato and its filling are a perfect complement to the rich and creamy pasta, and the addition turns the dish into a complete meal.  This recipe is another great comfort food for the dreary and cold winter days we have been enduring lately (but I just know that spring can't be too far off!).

Easy Cheesy Spaghetti

8 oz. spaghetti
1 T. olive oil
2 cloves garlic, minced
1/2 C. heavy cream
1 C. shredded cheese (I used a casserole blend)
salt and pepper to taste
3 T. minced fresh parsley (optional)

In a large pot of boiling water, cook the spaghetti according to package directions.  Drain, reserving 1 cup of the past water.

While the pasta boils, heat the oil in a large skillet over medium heat.  Cook the garlic until fragrant, about 1 minute.  Add the cream and about 1/3 C. of the pasta water.  Stir in the cooked spaghetti and toss until the pasta is full coated and the liquid is simmering.

Remove the skillet from the heat and add the cheese.  Toss constantly, adding more pasta water if needed, until the sauce reaches your desired consistency.  Season to taste with salt and pepper.  Garnish with parsley if desired and serve immediately.  Serves 3.

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