- Add butter and beef broth to the skillet. Stir to melt butter and scrape up any browned bits.
- Simmer 1–2 minutes to reduce slightly.
4. Combine & Finish
- Add drained pasta to the skillet. Toss to coat.
- Add pasta water, 1–2 tbsp at a time, until sauce clings to noodles.
- Stir in parsley (and spinach or Parmesan, if using).
- Season with salt and pepper to taste.
5. Serve Immediately
- Garnish with extra parsley, Parmesan, and a crack of black pepper.
- Serve with garlic bread or a simple green salad.
Serving & Storage Tips
- Best served fresh sauce thickens as it cools.
- Leftovers: Keep in fridge up to 3 days. Reheat with a splash of broth or water.
- Make it creamy: Stir in 2 tbsp cream or cream cheese at the end.
Frequently Asked Questions
Q: Can I use ground turkey or chicken?
A: Yes! Add 1 tbsp olive oil to keep it moist.
Q: My sauce is too thin what do I do?
A: Simmer 2–3 minutes to reduce, or add a little Parmesan to thicken.
Q: Is this gluten-free?
A: Yes use GF pasta and check broth labels.
Q: Can I add vegetables?
A: Absolutely! Sauté mushrooms, bell peppers, or zucchini with the garlic.
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