Spaghettini Aglio-Oglio
Ingredients 
6 oz – Thin spaghetti
1 tbsp – + 1 t extra virgin olive oil
1 tbsp – Or more minced garlic
1/2 cup – Low-sodium chicken broth
1/4 cup – Chopped fresh parsley
Directions 
1. In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl.
2. Meanwhile, place small non-stick skillet over medium heat 30 sec. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes. Drizzle over cooked pasta, sprinkle with parsley and toss to coat.
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