Recipe: Spaghettini Aglio-Oglio (using chicken broth, Weight Watchers recipe)
Main Dishes - Pasta, SaucesSPAGHETTINI AGLIO-OGLIO
1 (6 oz) pkg thin spaghetti
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon minced garlic (or more)
1/2 cup chicken broth
1/4 cup chopped fresh parsley
In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl.
Meanwhile, place small non-stick skillet over medium heat 30 seconds. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes.
Drizzle over cooked pasta, sprinkle with parsley and toss to coat.
Makes 4 servings
Source: Weight Watchers magazine, June 1995
1 (6 oz) pkg thin spaghetti
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon minced garlic (or more)
1/2 cup chicken broth
1/4 cup chopped fresh parsley
In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl.
Meanwhile, place small non-stick skillet over medium heat 30 seconds. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes.
Drizzle over cooked pasta, sprinkle with parsley and toss to coat.
Makes 4 servings
Source: Weight Watchers magazine, June 1995
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