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“From Everyday with Rachael Ray Magazine.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, simmer the broth over medium heat.
  2. In a large, deep skillet, heat the olive oil and butter over medium-high heat. Stir in garlic. Add spaghetti and toast lightly, about 2 minutes. Add onions, carrots, zucchini, and thyme. Season with salt and pepper and cook until vegetables soften, stirring with tongs, about 5 minutes. Add wine and cook until completely absorbed.
  3. Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth, a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, as though you are preparing a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
  4. Stir the cream and cheese into pasta, remove from heat and stir for 1 minute longer, until cheese is melted and creamy.
  5. Serve pasta in shallow bowls, topped with lemon zest and parsley.

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