I am a huge pasta fan, but I like to make it is healthy as possible. Cook your pasta in boiling 7-9 minutes until al dente. While the pasta is cooking, put 3 tablespoons of extra virgin olive oil in a medium hot pan. Saute 3 cloves chopped garlic, 1 cup sliced cherry tomatoes, and 1 cup spinach until reduced. Add pasta, and mix well. You can also add grilled chicken to this recipe to make it more filling, and if you want to be even healthier, use whole wheat pasta instead of the regular type - it has more nutritional value. Good luck finding a recipe, and I hope you enjoy your dinner!Recipe for pasta....any recipes for spagetti besides done with the old standby pasta sauce? ...thanks!!!?
Spaghetti Carbonara --
INGREDIENTS
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
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Swanson庐 Chicken Tetrazzini --
INGREDIENTS
1 (10.75 ounce) can Campbell's庐 Condensed Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 cup chopped red pepper or pimiento
4 cups cooked spaghetti
2 (4.5 ounce) cans Swanson庐 Premium Chunk Chicken Breast in Water, drained
DIRECTIONS
Heat the soup, water, cheese, parsley, pepper, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.
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Spaghetti Salad --
INGREDIENTS
1 pound spaghetti
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 tomatoes, chopped
1 head fresh broccoli, chopped
1 (16 ounce) bottle Italian-style salad dressing
DIRECTIONS
Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.
Refrigerate pasta salad for at least 2 hours. Serve.
Spaghetti with pesto is amazing! You can buy a thing of pesto sauce or sauce mix at your grocery store.
Another one of my favorites that still has that traditional spaghetti feel is to just drizzle the noodles with olive oil, through in some italian seasoning, chopped tomatoes (canned or fresh, just make sure you heat them up) salt, pepper, and parmesan cheese. Throw it in a big bowl or pan, and toss!
Bon appetit'!
SPAGHETTI ALFREDO
1 lb spaghetti noodles
1 can evaporated milk (Milnot works best)
1 tbsp garlic powder
2 tbsp Italian seasoning
1 tbsp parsley
1 1/2 cups grated Parmesan cheese
1 stick of butter
1 tsp salt
Cook spaghetti as directed on package. Drain and set aside. On low heat melt butter. Add milk, garlic powder, Italian seasoning, salt, and parsley. Stir, keep a close eye on it because it will burn.
Let it simmer for about 5 minutes and then add Parmesan cheese. It should thicken up, if not add more Parmesan cheese. According to your taste you might need more salt. Take off heat and add your spaghetti, mix well.
Serve hot.
Creamy Tomato and Sausage Spaghetti
Make regular spaghetti sauce. Heat it up.
Then add in:
Browned crumbled italian sausage
1 can diced tomatoes
and 1/2 cup heavy whipping cream (from the grocery, near the half and half).
Stir and simmer for 10-15 mins on low heat.
SO GOOD!!!
Garnish with parmesan and FRESH BASIL LEAVES, torn.
My own favourite, hence no measurements! Use your own judgement as to how many servings you need, it's great for one.
Hot, cooked spaghetti
Cooked frozen peas
Lightly fried chopped onions
Minced garlic
Butter or good quality margarine
Drained canned chunk tuna
mix together, top with grated parmesan and serve - quick and oh so yummy! enjoy
Yep...instead of plain sauce, add marinara and maybe throw in some chicken and Parmesan. Another recipe is to add a jar of cheddar cheese sauce and 1 cup of pizza sauce. Then mix in all the ingredients you like in a pizza such as sausage or pepperoni.
Brown diced onions, 2-3 cloves of garlic, now brown some chicken breasts,all in olive oil. Add a can of Italian stewed tomatoes and simmer about 15-20 minutes. pour over pasta. Its very light and healthy and gooood
take spaghetti and do the normal thing that you do to make it but add sugar it will give it a sweet finish and tast great!
Spaghetti with White Clam Sauce
12 ounces dried spaghetti
3 tablespoons pressed or minced garlic
1 tablespoon olive oil
1/2 cup dry white wine
1 bottle (8 oz.) clam juice
2 cans (10 oz. each) baby clams, drained (reserve liquid)
1/2 cup chopped parsley
1/2 teaspoon hot chili flakes
Salt
1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.
3. Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.
Yield: Makes 4 servings
Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta) or spaghetti
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Spaghetti all'Amatriciana
Michael Chiarello
1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)
Bring a large pot of salted water to a boil over high heat.
Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
*Michael's Notes: Start boiling the pasta after the onions have softened so that you have some starchy pasta water for your sauce. Putting the pancetta in the freezer for about 30 minutes will make it easier to slice.
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