Easy Spaghetti

This dish is sure to be a household favorite as it is super simple and delicious for all ages! I remember when I was younger I craved creamy sauces on my pasta. One of my favorite dishes was Chicken Alfredo. As I got older and tasted different sauces and then started experimenting in the kitchen, I realized a heavy sauce is not necessary for pasta to be delicious and satisfying. Kids and even some adults may not understand that just because it’s healthy doesn’t mean it lacks in flavor.

As I’ve found with a few dishes, lighter is better (and easier in most cases). I’m getting older and it’s harder to work off the calories, so stuffing my face with tons of pasta and fattening sauces isn’t something I do on a regular basis anymore. So I try to limit myself as much as possible. Don’t get me wrong; I still make pasta with alfredo sauce every now and then. That stuff is too good to remove completely from my life.

This light recipe came about when I didn’t want to deal with making a sauce one night and I decided just to add just a couple of ingredients I had on hand to give the spaghetti some flavor. The result was a light spaghetti with lots of flavor. This is my go-to recipe and I make a ton so I can have lunch and dinner the next day. It will feed a family of 4 easily.

You can really add anything you wish to this dish. If you dislike or don’t have capers on hand, switch out with ½ c or so of peas or any other favorite cooked vegetable. Broccoli florets would also be a great addition.

Ingredients

1 lb thin or regular spaghetti
1 c chicken or vegetable broth
1 tbsp butter
1 tbsp olive oil
2 tbsp capers
Salt and pepper to taste
Grated Parmesan for sprinkling

 

Instructions

1. Cook the spaghetti according to package.
2. While spaghetti is draining, add butter, oil, broth and capers to the hot spaghetti pan and stir.
3. Once butter is melted, toss in the spaghetti to the pan.
4. Add salt and pepper to taste. Sprinkle Parmesan cheese over top and serve.