W45 R08 Sun-Dried Tomato Spaghetti

Name: W45 R08 Sun-Dried Tomato Spaghetti with Fresh Parsley, Almonds & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 1/2 oz Tomato; 1 clove Garlic; 4 oz Tomato; 1/4 oz Parsley; 6 oz Spaghetti; 1/2 oz Almonds; 1 Egg; 2 tbsp Cream Cheese; 3 tbsp Parmesan Cheese; Salt; Black Pepper; 2 tsp Olive Oil; 1 tbsp Butter

with Fresh Parsley, Almonds & Parmesan

By Recipe0 System

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh parsley come together in a combination that’s hearty, satisfying, and classically comforting–all in 20 minutes! Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things... well, over the top!

Italian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 oz Tomato
1 clove Garlic
4 oz Tomato
1/4 oz Parsley
6 oz Spaghetti
1/2 oz Almonds
1 Egg
2 tbsp Cream Cheese
3 tbsp Parmesan Cheese
Salt
Black Pepper
2 tsp Olive Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1/3 cup pasta cooking water (1⁄2 cup for 4 servings), then drain.
3

While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes.

Turn off heat; transfer to a second small bowl. Wipe out pan.
4

Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sun- dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper.

Stir in stock concentrate and 1/3 cup plain water (1⁄2 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes.

Reduce heat to low and whisk in cream cheese until fully incorporated.
5

Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Stir in half the chopped parsley. Season with salt and pepper. Turn off heat.
6

Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, and remaining chopped parsley. Serve.

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