Cooking during the winter can be tricky for me. On one hand, I want something warm and rich to keep me full and satisfied. On the other hand, I am usually guilty of overindulging on chocolate and sweets this time of the year, so what I really need is a light meal. Well, this lightened up pasta is the best of both worlds.
I paired spaghetti with a creamy thyme sauce to give the dish the richness I crave during cold weather months. Then, I lightened everything up by mixing in zucchini noodles. The pasta satisfies my cravings for carbs without being overly heavy. To make zucchini noodles, I used a vegetable spiralizer. If you don’t have a spiralizer, just make zucchini ribbons with a plain vegetable peeler.
To further lighten up the dish, I used half and half to make the sauce instead of heavy cream. This is the first time I ever cooked with half and half, and I was pleasantly surprised by how well it all turned out. I was afraid that the half and half might curdle when I made the sauce, but I ended up with a nice creamy sauce every time I tested the recipe.
If you want the sauce to have a strong thyme flavor, I recommend using about a tablespoon of dried thyme instead of fresh thyme. The flavors were more intense when I added dried thyme to the sauce. If you want to add more vegetables to the dish, try adding a couple handfuls of sliced mushrooms. You’ll want to cook the mushrooms along with the onions so that they can release more flavor.
This lightened up pasta with thyme cream is incredibly easy to make and it’s perfect for weeknights!
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