Creamy Basil Margherita Spaghetti Recipes

CREAMY BASIL MARGHERITA SPAGHETTI

Steps:

• Heat olive oil in a medium frying pan over low heat. Add tomato, onion, green onions, and garlic. Reserve 2 tablespoons basil and add the rest to the frying pan. Cook for 5 minutes.
• While vegetables cook, melt butter in a saucepan. Add flour and whisk for 2 minutes. Add 1 cup cream and continue to whisk for 1 to 2 minutes. Add salt and pepper. Add remaining cream and stir. Add granulated garlic, thyme, and a squeeze of lemon juice to the sauce.
• Taste sauce and adjust seasonings if needed. Add cooked vegetables to the sauce, mix well, and simmer over low heat while pasta boils.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Mix Parmesan cheese and reserved basil together in a bowl.
• Serve the pasta in a large plate or bowl. Ladle cream sauce over. Top with Parmesan-basil mixture and another squeeze of lemon juice.

CREAMY BASIL MARGHERITA SPAGHETTI

Steps:

• Heat olive oil in a medium frying pan over low heat. Add tomato, onion, green onions, and garlic. Reserve 2 tablespoons basil and add the rest to the frying pan. Cook for 5 minutes.
• While vegetables cook, melt butter in a saucepan. Add flour and whisk for 2 minutes. Add 1 cup cream and continue to whisk for 1 to 2 minutes. Add salt and pepper. Add remaining cream and stir. Add granulated garlic, thyme, and a squeeze of lemon juice to the sauce.
• Taste sauce and adjust seasonings if needed. Add cooked vegetables to the sauce, mix well, and simmer over low heat while pasta boils.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Mix Parmesan cheese and reserved basil together in a bowl.
• Serve the pasta in a large plate or bowl. Ladle cream sauce over. Top with Parmesan-basil mixture and another squeeze of lemon juice.

PARMESAN BASIL SPAGHETTI

Steps:

• Cook spaghetti according to package directions. In a small custard cup, combine the oil and lemon juice. Microwave on high 20 seconds. Stir in the basil, salt and pepper. Drain spaghetti and place in a serving bowl. Add basil mixture; toss to coat. Sprinkle with Parmesan cheese.

MARGHERITA PASTA

Steps:

• Cook pasta according to package directions.
• Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• Add pasta to skillet and toss well.
• Add chicken broth and stir. Toss with Parmesan cheese.

CREAMY BASIL & TOMATO PASTA

Steps:

• Heat teaspoon of oil over medium-high heat.
• Add onion and sauté until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
• Meanwhile, cook pasta according to directions.
• Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
• Add chicken and drained pasta, and mix until blended.

SPAGHETTI WITH BASIL CREAM

Steps:

• Set three quarts of salted water over high heat in a large covered pot.
• While the water is heating, place a large skillet over medium heat and add the olive oil. Saute the garlic for a minute or two, until soft but not brown, then add the breadcrumbs. Stir.
• Increase the heat to high, add the cream and cook it for a minute or two, until it begins to thicken. Stir in the basil and remove the pan from heat. Season to taste with salt and pepper and stir in the cheese.
• When the water is boiling add the spaghetti and cook, uncovered, until al dente, about seven minutes. Drain thoroughly and season with salt and pepper if desired.
• Toss the drained pasta in the skillet with the sauce mixture over medium heat for a minute or two, divide among three or more plates and serve.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
• Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.