Description
An easy one pot dinner for during the week.
Ingredients
- 1 package Barilla Pronto TM
- 2 cup frozen sliced mushroom defrosted
- 1 cup frozen string beans defrosted
- 2 Tbsp butter
- 4 tsp cream cheese
- 2 Tbsp milk
- 2 tsp parsley
- 1/2 cup parmesan cheese
- 1/4 tsp nutmeg
Instructions
- First, it says to use a 12-inch skillet. Pour the content in the skillet and then pour 3 cups of cold water over the uncooked pasta.
- Then it says to turn the burner to high for 10 minutes and occasionally stir for 10 minutes until water absorbs. Note: I did notice that if you have a high-speed burning, it is best to put it on medium or low since the water evaporates too quickly, and the spaghetti doesn't cook all the way through, and it starts to stick to the pan. So, when the water evaporated, I added a little more water (1/2 cup more). You don't need to do this if you do not have a high-speed burner. This is a picture of the spaghetti after the water was absorbed into the pasta.
- Meanwhile, I created a white sauce. Here is how I did it if you want the spaghetti more coated, double the sauce recipe.
- Sauté defrosted 1 cup of mushroom and 1/2 cup string beans with a pad of butter.
- Then added 2 Tbsp of cream cheese, 1 Tbsp milk, 1 tsp parsley, 1/2 cup Parmesan Cheese, and 1/8 tsp Nutmeg.
- Heat it through for 2 minutes. Then, pour over the cooked spaghetti right before the water evaporates. Toss. Sprinkle a bit more Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 80.6 kcal
- Sugar: 1.1 g
- Sodium: 140.48 mg
- Fat: 6.34 g
- Saturated Fat: 3.92 g
- Trans Fat: 0.12 g
- Carbohydrates: 2.07 g
- Fiber: 0.54 g
- Protein: 4.4 g
- Cholesterol: 16.97 mg