Happy Wednesday, everyone! We’re halfway to the weekend again. Yay!
We’ve been at the ballpark a lot lately. And eating our fair share of chili cheese fries and ice cream. Oof.
One night a week is no biggie *shrug* – but with two games and a practice, that’s a slippery slope down the corn dog rabbit hole.
To anyone who is new to cooking, I always recommend getting your feet wet with an easy skillet stir-fry, a classic chili, and a simple tomato-based pasta dish, like this one! You can’t go wrong.
- 12 ounces spaghetti
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion , diced small
- 3 garlic cloves , minced
- 8 ounces sliced crimini mushrooms
- 1/2 teaspoon dried Italian seasoning
- salt and pepper
- 1/4 white wine
- 1/4 cup low sodium chicken (or vegetable) broth
- 1 can (15 ounce) diced tomatoes
- 1/3 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh chopped parsley
Cook pasta according to package directions, al dente, about 9 minutes.
While the pasta is cooking, melt olive oil and butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for about 1 minute, stirring constantly so the garlic doesn’t burn. Add mushrooms, Italian seasoning, and salt and pepper to taste; sauté 5 minutes or until mushrooms are tender. Stir in wine and reduce for about 1 minute. Add in broth and tomatoes; simmer 2 minutes.
Add the cream to the skillet and cook until thickened a little; 2 minutes. Stir in the cheese and parsley.
Drain pasta and add to the skillet. Mix well, taste and adjust seasoning, if necessary. Serve immediately with more Parmesan, and enjoy!
For meat lovers - sauté some sweet Italian sausage along with with onion and garlic. Adds even more depth of flavor and heartiness!