Name:

HF Sun-Dried Tomato Spaghetti

Description

With Fresh Parsley, Almonds & Parmesan

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Calories: 610

Ingredients
1.5 oz Sun-Dried Tomatoes (3 oz for 4 servings)
1 Clove Garlic (2 Cloves for 4)
4 oz Grape Tomatoes (8 oz for 4)
1/4 oz Parsley
6 oz Spaghetti (12 oz for 4)
1/2 oz Slices Almonds
1 TBSP Veggie Stock Concentrate (1 TBSP for 4)
2 TBSP Cream Cheese (4 TBSP for 4)
3 TBSP Parmesan Cheese (6 TBSP for 4)

Instructions
1. Prep
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; plave in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves.
2. Cook Pasta
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), then drain.
3. Toast Almonds
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. Make Sauce
Heat a drizzle of olive oil in pand used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, tunil 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. Finish Pasta
Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); toss to combine. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coasted in a creamy sauce.
Stir in half the chopped parsley. Season with salt and pepper. Turn off heat.
6. Serve
Divide paste between bowls. Top with toasted almonds, remaining parmesan, and remaining chopped parsley, serve.

Length

30

Calories

610

Servings

Date Created

Created By

Jade Smidt

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