This inspired by www.tasteandtellblog.com
Serves 4
350g dry spaghetti
100g extra light soft cheese
50g parmesan cheese
salt & pepper to taste
Fresh parsley (optional)
Boil a large pan of water. Add the pasta and cook until just before al dente. Reserve a mug of the pasta water, and drain.
Return the pasta to the pot, add in the soft cheese and parmesan cheese. Toss the spaghetti and the cheesy mixture with a pair of tongs with some of the pasta water. If it appears too dry add a splash of the pasta water. Season to taste.
Serve topped with chopped parsley and extra parmesan.
I'll have this with a large green salad and sizeable squirt of lemon juice.
Serves 4
350g dry spaghetti
100g extra light soft cheese
50g parmesan cheese
salt & pepper to taste
Fresh parsley (optional)
Boil a large pan of water. Add the pasta and cook until just before al dente. Reserve a mug of the pasta water, and drain.
Return the pasta to the pot, add in the soft cheese and parmesan cheese. Toss the spaghetti and the cheesy mixture with a pair of tongs with some of the pasta water. If it appears too dry add a splash of the pasta water. Season to taste.
Serve topped with chopped parsley and extra parmesan.
I'll have this with a large green salad and sizeable squirt of lemon juice.
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