SILKY BURST TOMATO WHOLE-WHEAT SPAGHETTI with Fresh Herbs &

• servings: 2
• active time: 5
• total time: 20

Ingredients

2 cloves garlic

Parsley

Chives

Whole wheat spaghetti

Small box grape tomatoes

Garlic powder

Veggie stock

Shredded Parmesan

Salt

Pepper

Cooking oil

Chili flakes

2 tbs butter

Directions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and thinly slice garlic. Pick parsley leaves fron stems; finely chop leaves. Thinly slice chives.

2. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

3. While pasta cooks, heat a large drizzle of oil in a large pan over medium heat. Add tomatoes and season with salt and pepper. Cook, undisturbed, until tomatoes begin to burst, 6-8 minutes. Turn heat down if tomatoes start to brown too quickly; if tomatoes haven't burst, gently press them with a spatula to help them along.) Add sliced garlic and stir to combine; cook until fragrant, 1-2 minutes more. If you've got some on hand, stir in a pinch of chili flakes from your pantry if desired.

4. Stir garlic powder, stock concentrates, and ⅓ cup reserved pasta cooking water (½ cup for 4 servings; if pasta isn't done cooking, ladle water directly from the pot) into same pan. Bring to a simmer and cook until slightly reduced, 1-2 minutes.

5. Add drained pasta and 2 TBSP butter (4 TBSP for 4 servings) to pan with sauce; toss to coat. (If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the parsley and half the chives. Season with salt and pepper.

6. Divide pasta between bowls. Top with cheese, remaining parsley, and remaining chives.

Notes

Can add chicken

Nutrition

• Calories: 560