Indulge in Smoky Brown-Butter Pasta Tonight!

Smoky Brown-Butter Pasta

Total: 30 minutes | Serves: 4 servings

If you’re looking for a quick yet delicious meal that feels like a treat, you’re in for a real delight with this Smoky Brown-Butter Pasta! This recipe transforms simple ingredients into a sumptuous dish that’s perfect for a cozy night in or a gathering with friends. Imagine twirling your fork around perfectly cooked spaghetti, all enveloped in nutty brown butter, with a hint of smoked paprika that adds a tantalizing depth of flavor. What truly elevates this dish are the crunchy salted almonds and fresh parsley, which bring a bistro-worthy touch to your table. I love making this when I want something that feels fancy without the fuss—my family always asks for seconds! With just a handful of pantry staples like garlic and butter, you’ll find that this Smoky Brown-Butter Pasta is not only easy to whip up but also incredibly satisfying. So, gather your ingredients, and let’s get cooking!

Smoky Brown-Butter Pasta

Ingredients

• 12 oz. spaghetti
• Kosher salt
• ½ cup (1 stick) unsalted butter
• 2 garlic cloves, thinly sliced
• 2 Tbsp. smoked paprika
• Freshly ground pepper
• Chopped salted roasted almonds and parsley (for serving; optional)

Instructions

Step 1

Cook 12 oz. of spaghetti in a large pot of boiling salted water until al dente. Drain the pasta, saving 2 cups of the cooking liquid for later.

Step 2

Melt ½ cup unsalted butter in the pot over medium-high heat, stirring frequently until browned. Stir in 2 sliced garlic cloves and 2 tablespoons smoked paprika, then add the reserved pasta and ½ cup cooking liquid. Cook until a glossy sauce forms, adding more liquid as needed. Season to taste.

Step 3

Scoop the pasta into shallow bowls and sprinkle with chopped salted roasted almonds and parsley, if you like. Enjoy your delicious creation!

Nutrition Information

calories: 600 kcal

fat: 40g

carbs: 50g

protein: 12g

fiber: 3g

Shop This Recipe

• De Cecco Spaghetti
• Diamond Crystal Kosher Salt
• Kerrygold Pure Irish Butter Salted
• McCormick Paprika
• Cuisinart 8-Quart Stockpot

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Chef's Tips

For best results, use fresh ingredients and don't rush the cooking process. This recipe tastes even better the next day as flavors continue to develop!

#main #dinner #vegetarian #one-pot meals #weeknight meals #quick #easy #30 minutes or less #pasta & noodles #spaghetti

Delicious Curried Yellow Squash Soup Recipe

Curried Yellow Squash Soup

Total: 45 minutes | Serves: 4 servings

As summer comes to a close, it's the perfect time to embrace the bounty of fresh produce, and what better way to celebrate than with a bowl of comforting Curried Yellow Squash Soup? This easy and delicious recipe highlights the vibrant flavors of yellow squash, ginger, and garlic, all brought together by aromatic curry powder. I love making this soup when my garden is overflowing with squash, transforming simple ingredients into a silky, flavorful dish that warms the soul. With just a few key ingredients like vegetable broth, onions, and a bit of salt, you can create a homemade masterpiece that everyone will enjoy. The combination of spices and fresh veggies not only makes for a delightful meal but also ensures you're making the most of peak-season squash. My family always asks for seconds when I serve this soup, and I know yours will too. So, gather your ingredients and get ready to whip up a bowl of this comforting Curried Yellow Squash Soup. Let’s get cooking!

Curried Yellow Squash Soup

Ingredients

• 3 Tbsp. vegetable oil
• 2 large summer squash (about 1¼ lb.), cut into ½" pieces
• 1 small onion, cut into ½" pieces
• 1 (2”) piece ginger, peeled, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp. curry powder
• Kosher salt
• 4 cups low-sodium vegetable broth
• Plain yogurt and cilantro leaves with tender stems (for serving)

Instructions

Step 1

In a medium Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat. Add the squash, onion, ginger, garlic, curry powder, and salt, cooking for 8–10 minutes until the vegetables are slightly tender. Then stir in 4 cups of broth and bring to a boil. Reduce the heat and simmer for 25–30 minutes until the vegetables are very tender.

Step 2

Take the pot off the heat and blend the soup until smooth using an immersion blender or in batches with a regular blender. Season with more salt if needed.

Step 3

Serve the soup in bowls, adding a spoonful of plain yogurt and a sprinkle of cilantro on top. Enjoy your delicious creation!

Nutrition Information

calories: 180 kcal

fat: 10g

carbs: 24g

protein: 4g

fiber: 5g

Chef's Tips

For best results, use fresh ingredients and don't rush the cooking process. This recipe tastes even better the next day as flavors continue to develop!

#dinner #lunch #summer #summer squash #ginger #garlic #vegetarian #vegan #weeknight meals #soup