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Risotto Style Pasta Recipe

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This recipe for Risotto Style Pasta, by , is from The Goslin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Goslin

Category:
Category:

Ingredients:  
Ingredients:  

1 clove garlic minced
1T. olive oil
1T. butter
1 16 0z. box spaghettini
6-8 c. chicken broth
apprx. 6 oz. mozzarella cubed
apprx. 1 c. roasted cherry tomatoes
2-3 T. fresh slivered basil

Directions:
Directions:

Saute 1 clove minced garlic in 1T. olive oil and 1 T. butter. Stir in 1 package spaghettini and add 1 1/2c. hot chicken broth. Stir and add more hot broth as spaghetti absorbs liquid. Check for al dente around 7 minutes (after apprx. 5-6 cups of broth have been added and almost absorbed). Remove from heat and add apprx. 1 c. roasted tomatoes with their juices, 5-6 ounces of cubed Mozzarella (buy the Salerno ball) and 2-3 T. of slivered basil.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is best made in a large bottomed pan to accommodate the pasta before it begins to soften.
Emma loves this dish, particularly when served with bread to sop up the juices.

 

 

 

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