With a garlicky, buttery pan sauce, this quick spaghetti is accented with smoky chipotle, tangy lime and rich Parmesan for a balanced and flavorful pasta dish with a Southwest twist.
Recipe tags: smoky-chipotle base, easy difficulty, main, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | dried spaghetti |
| 1 cup | unsalted butter |
| 4 | cloves garlic, minced |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 2 tsp | lime zest |
| ¾ cup | grated Parmesan cheese, divided |
| ½ cup | lime juice |
| ¾ cup | thinly sliced fresh basil |
| lime wedges |
Directions
Cook spaghetti according to package directions. Reserve 1/3 cup of pasta water; drain spaghetti.
Meanwhile, in large skillet set over medium heat, melt butter. Cook garlic, stirring frequently, for 1 minute or until starting to soften. Stir in Culinary Collection Smoky Chipotle, reserved pasta water and lime zest. Cook, stirring frequently, for 1 minute or until fragrant.
Stir in spaghetti, 1/2 cup Parmesan and lime juice until well coated. Stir in basil.
Serve spaghetti with remaining Parmesan and lime wedges.
Tip: Add 1 cup frozen peas or corn in the last minute of cooking the spaghetti if desired.