Créé avec l’IA
Creamy Tomato Garlic Spaghetti
30 min 459 kcal par portion Facile
Ingrédients
4 Portions
- dry spaghetti320 g
- olive oil2 tablespoons
- garlic, minced4 cloves
- onion, finely chopped1 medium
- ripe tomatoes, diced400 g
- low-fat milk250 ml
- grated parmesan cheese60 g
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and the onion is translucent.
- 3
Add the diced tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- 4
Pour in the low-fat milk and stir well to combine. Let the mixture simmer for 3-4 minutes, allowing the sauce to thicken slightly.
- 5
Add the grated parmesan cheese to the sauce and stir until melted and creamy. Season with salt and black pepper to taste.
- 6
Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the creamy tomato garlic sauce.
- 7
Serve immediately, garnished with extra parmesan cheese and freshly ground black pepper if desired.
