These 15 minutes herbed spaghetti has become a go-to weeknight dinner around here. The reason? Well, it takes 15 minutes to cook from start to finish, and it’s the single most delicious thing you’ll ever have. I mean what else can we ask for right?
But a little bit of backstory. I’m a serial pasta eater like I love it so much I could have it for every meal and not get bored, or at least I thought that because you can get bored if you are eating boring pasta. I was also tired on relying so much on the jars of spaghetti sauce that are convenient but aren’t the most flavorful thing, so I decided to start a sauce making challenge. The only 2 requisites? It had to be quick and delicious.
So after some trial and error and lots of pasta sauce that were horribly bad, and another batch that was too complicated I finally found this 15 minutes herbed spaghetti.
While it’s not technically a sauce, the butter and the Parmesan create a cheesy, melty and creamy mix that’s just almost too good to be true, the broccoli gives it a health kick without adding a bit of flavor (just tiny crunchy bits), and the parsley adds all the Italian flavor we all know and love. All in all, it takes around 5 minutes to make the sauce.
However there’s a reason why this pasta can get along with a very simple sauce, and that’s because the pasta alone is pretty flavorful as well. Instead of boiling it only in salted water like most manufacturers call for we are also adding a couple of bay leaves to the water. The result is totally mind-blowing, and I’m still kicking myself for not trying it any sooner.
15 Minutes Herbed Spaghetti
6 oz Fettuccine pasta
½ Cup chopped broccoli florets, steamed
4 Tbsps chopped parsley leaves
3 Bay leaves
¼ Cup shredded parmesan cheese
2 Tbsps butter
Salt and pepper to taste
In a pot over medium-high heat, add water and bay leaves, bring to a boil.
Place the pasta and cook until al dente (about 10 minutes).
Drain and discard the water and herbs.
Add the butter and parmesan cheese and stir.
Serve in a bowl, top with the broccoli, parsley, and more parmesan.
Add some black pepper.
Serve and enjoy.