Grilling season is nearly over so it's time to put our stovetops back into action. I can't seem to get away from these delicious grape tomatoes, and I happened to have some frozen broccoli - so I figured the best way to combine the two would be with a creamy parm sauce and spaghetti. I have made this recipe two ways - one with thin spaghetti and one with spaghetti squash! Below is the recipe for you to give it a try...
- 1/4 of a medium-sized sweet onion, chopped
- 2 cloves of garlic, diced
- 3/4 c of heavy whipping cream
- 3/4 c of parmesan cheese
- 1/8 tsp black pepper
- 1/4 tsp red pepper
- 6 oz thin spaghetti or half of a spaghetti squash
- 1 bag frozen broccoli florets
- 1 c grape tomatoes
Less Than 10 Easy Steps:
1. Steam microwavable frozen broccoli for 5 minutes. Once broccoli is prepared, set aside 1-1.5 cups in small bowl. Unfortunately, steaming the whole bag will be much more than you need, but you can just plan to save the leftover broccoli to use with other recipes (like lazy egg muffins for breakfast).
2. Take 1 cup of grape tomatoes and slice in half. Set aside in small bowl.
3. Bring pot of water to a boil for spaghetti, or prepare spaghetti squash by slicing in half and steaming in microwave for approx 15 minutes. (I use a glass loaf dish, put the half of squash face down, and fill 3/4 fill with water.)
4. While the water is coming to a boil or the spaghetti squash is steaming in the microwave, begin preparing the cream sauce in large sauce pan. Add pad of butter, chopped onion, and diced garlic. Saute on medium heat until onions are translucent.
5. Bring down temperature to low-heat and add 3/4 cup of heavy whipping cream, 3/4 cup of grated parmesan cheese, 1/8 tsp black pepper and 1/4 red pepper flakes, stirring frequently until it becomes a creamy sauce. Keep on low heat until spaghetti is ready. (Please note: I do not add salt because the grated parmesan provides a salty taste!)
6. Once the water is boiled, cook spaghetti 10-12 minutes until al dente. If you're using spaghetti squash instead, use a fork to pull apart the squash into string-like spaghetti. Once either form of spaghetti is ready, add to saucepan.
7. Add broccoli and sliced tomatoes, combining all ingredients well. Cover for about 5 minutes to allow tomatoes to roast a bit, and flavors to set.
8. Remove from heat and serve :)
Also - please note this recipe makes a decent amount - probably close to 4 to 6 servings, depending on how hungry you are, so be prepared for leftovers!
Comment below to share your thoughts or photos if you decided to give the recipe a try! & don't forget to click "Share" below to share on Facebook, Instagram or Twitter!