Quick and Easy. How does that sound on a busy weeknight? Personally, it makes me sing Hallelujah.
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This one was really easy.. throw it all in a skillet and let it cook. We all know my affinity for sauce-y dishes and this one doesn’t fail to impress my tastebuds, even with a super light broth based sauce. The sauce thickens as it cooks and with the addition of the Parm at the end, it thickens up a bit more and perfectly coats the pasta.
A few quick tips..
- Dont rinse your pasta. Your sauce will slippery slope right off, never ever coating your noodles the way we love for it to- especially this kind of sauce.
- Don’t season your mushroom/onion mixture until you’ve got your desired browning on your veggies- salt will hinder that golden color on your shrooms, so wait to do it until you add the broth.
- The sauce will seem really liquid-y, but just be patient and wait for it to simmer down to reduce and thicken. It will be worth the wait.
- Fresh or frozen spinach can be subbed out in the recipe, but if using frozen, be sure to drain that spinach as best you can to limit any additional liquid being added.
Perfectly delicious. Now go. Make it. Just dive right in. Right now.