and pinching off a sprig or two of fresh thyme. Shredded Parmesan will be added at the end along with some cream.
Tonight I have decided to serve along side hot and buttery french bread.
This buttery and baked hot bread by The Pioneer Woman which she calls The Bread is French bread slathered on both sides with lots of butter then baked and finished under the broiler until dark brown and begins to burn. That's right, she actually says, "... begins to burn."
Once prepped and ready to go,
add all the veggies along with the dried pasta and water
to a stockpot along with salt and pepper.
Bring to a boil and simmer, uncovered, until pasta is cooked
and vegies are tender. Give the pasta a stir frequently so it does not
stick to itself. The liquid will actually reduce on its own.
Parmesan is stirred in at the end, along with cream,
and Voila! it is done. Serve immediately with
some extra shredded Parmesan on the top
and that delicious hot bread!
Here is the recipe:
One Pot Pasta
1 lb. dried spaghetti
1 lb. mushrooms, sliced
1/2 lb. asparagus, cut diagonally in apx. 1" pieces
2 cloves garlic, cut into thin slivers
1 or 2 sprigs of thyme
4 1/2 cups water
Kosher salt and ground pepper, to taste
1/3 cup grated Parmesan cheese
1/4 cup heavy cream
In a large stockpot, add the dried spaghetti, mushrooms, asparagus, garlic, thyme sprigs, and water. Season with salt and pepper.
Bring to boil, reduce heat to a simmer and let cook, uncovered, until pasta is cooked through and liquid has reduced, apx. 20 minutes. Stir in Parmesan cheese and heavy cream. Serve immediately.