Buttery and deeeelicious! This dish is light and wonderfully flavorful. Chicken stock, lime, and butter combined add so much tasty tang to this simple dish, and will surely please all!
Buttered Spaghetti and Broccoli
16 oz. spaghetti
4 tablespoons butter
1/2 cup chicken stock
2 cups broccoli florets
red pepper flake
salt and black pepper
1 tablespoon thyme
juice from 1/2 lime
2 tablespoons extra-virgin olive oil
Boil spaghetti until al dente.
In a frying pan, simmer broccoli in extra-virgin olive oil and chicken stock. Continue to cook for 5 minutes, or until half of the chicken stock has evaporated, and add salt, black pepper, red pepper flake, thyme, lime, and butter. Stir, and continue to cook for another 3 minutes, or until most of the liquid has cooked away. Then, add spaghetti, and toss until broccoli and spices and herbs are evenly distributed.
Serves approximately 5.
No comments:
Post a Comment