bonnie's pasta la fresca
(1 rating)
4-26-20 There is a raging pandemic outside, and we are isolating at home, so this dish is what was created from what was in my pantry. There are blessings if we look for them, and this dish is one of those happy times. This dish will go into our regular meal rotation. Enjoy!
(1 rating)
yield
3 or 4
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For bonnie's pasta la fresca
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½ pkg (8 ounces) cooked linguine (i use organic)
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3 tablespoons butter
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4 large cloves garlic, peeled and smashed
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3 tablespoons chicken broth, made from better bouillon soup base
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¼ to ½ cup chopped fresh basil (or 1 ½ teaspoons dried leaf basil)
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2 large roma tomatoes
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kosher salt and black coarse ground pepper to taste
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½ cup fresh grated parmesan cheese (not from the jar!)
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green onions and grape tomatoes for garnish
How To Make bonnie's pasta la fresca
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1Bring salted water to a rolling boil, prepare linguine according to package directions. Do not overcook. Drain, and set aside and keep hot. -
2Meanwhile, slice tomatoes in half lengthwise, and cut each half into ¼ inch slices.
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3Melt 3 tablespoons salted butter in a large skillet
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4Add smashed garlic, cook one minute, but don't brown it.
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5Add chicken broth, bring to boil for a couple of minutes, stirring let it start to thicken slightly. Then stir in the basil and add the tomatoes.
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6Cook for one minute and then add the hot drained linguine.
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7You are almost there....gently toss...….
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8Add the fresh grated Parmesan cheese, salt and pepper. Gently toss and serve on plates garnished with the green onions and grape tomatoes. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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