1 package thin spaghetti (I like to use smart pasta for nutritional value)
6 cloves minced garlic
1/2 cup white cooking wine
2 teaspoons red pepper flake
1 tablespoon lemon juice
1 cup shaved parmesan
1/4 cup extra light virgin olive oil
1 tablespoon chicken base (Please try and use a good base such as swansons)
2 teaspoons garlic salt
1/2 packet alfredo sauce powder
1 cup reserved pasta water
Fill a large pot 2/3 the way full of water and add chicken base and garlic salt. Bring to a boil. Break pasta in half and add to boiling water. Boil according to package directions. In a large skillet add olive oil, red pepper flake, and garlic. Heat over medium heat for 3 minutes or until garlic is golden in color. Remove garlic pieces and add the white wine and lemon juice. Bring to a simmer and add parmesan. Let this mixture simmer for 3 minutes then add the alfredo powder. Take about a cup of the pasta water and add to the skillet. Keep on a simmer until noodles are done. Toss noodles with the sauce, top with shaved parmesan and enjoy!
