Difficulty Level: EasyTotal Time: 30 minutesServing Size: 4-6 servingsIngredients: • 1/2 lb. thin spaghetti • 2 tbsp. salted butter • 6 garlic cloves, minced • 1 cup heavy cream • 3/4 cup semi-dried tomatoes, chopped • 1/3 cup Parmigiano Reggiano, finely grated • 1/3 cup basil chiffonade • Salt to tasteDirections:1. Bring a large pot of water to a boil. 2. Add the heavy cream and semi-dried tomatoes to a blender and blend until smooth. 3. In a heavy-bottomed pot over low heat, melt the butter a